Saturday, April 20, 2019

Salmorejo de Conejo #SoupSwappers


Here we are at the April Soup Saturday Swappers event. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile. And this month, I am hosting the event.

"The winter chill is loosening its grip on the world by now (hopefully)...and our produce is turning Springy. Let's create and share some soups that feature the darlings of Spring. Think fennel, peas, and whatever tickles your fancy," I urged the bloggers.

The Spring Soup Pot

Bunnies for Easter
While I initially started thinking of Spring produce, I went a slightly different way. Okay, follow this: Sunday is Easter. The Easter Bunny comes this week. Rabbit! I have a slightly strange sense of humor, I suppose. But we love cooking rabbit for Easter.

Salmorejo de Conejo
I love family recipes! When a friend posted a photo of two ways that her mother-in-law made rabbit for them, I immediately commented, "I have another rabbit to cook. Can you send me that Salmorejo de Conejo recipe?"

So, Susana emailed back that she would try. And, after spending the day with Juan's mom and aunt recently, she emailed me.


Of course I had to give it a try. But, not ever having had it before, I'm not sure of its authenticity. I did follow the recipe as much as I could though. Let see what she thinks...

Ingredients

  • one 2 to 2-1/2 pound rabbit (I'm grateful to have friends who produce meat rabbits)
  • 1 head of garlic, top sliced off
  • 4 cloves garlic, peeled and pressed
  • 1 C chopped organic parsley
  • freshly ground salt + 2 t salt
  • freshly ground pepper
  • 1/4 C white wine
  • 1/2 C olive oil, halved
  • water
  • 5 hardboiled eggs

Procedure

Mix 1/4 C olive oil with 1/2 C parsley, 4 cloves garlic, salt, and pepper. Rub this mixture on the rabbit and refrigerate for 6 to 8 hours.

Preheat oven to 375 degrees F. Place the rabbit on a rimmed baking sheet with the head of garlic, sliced side down. Pour any oil or liquid from the rabbit over the top and place in the center of the oven. Roast for 35 to 40 minutes or until the meat pulls away from the bones easily. In the meantime, cook and peel the eggs. Place the cooked yolks in the bowl of a food processor; dice the whites.


Once the rabbit is cool enough to handle, pull the meat from the bones. Place the meat in a bowl with the egg whites. I also added in some of the roasted herbs.

In the bowl of the food processor and the egg yolks, add 1/4 C white wine, 1/4 C olive oil, 1-1/2 C water, and 5 to 6 of the roasted garlic cloves. Process until smooth. Mine was pretty watery.

Pour the mixture over the rabbit and egg whites. Stir to combine, then refrigerate and let stand overnight.

To serve, ladle into individual serving bowls. Season to taste with salt and pepper. Our was perfect as is. Serve chilled.


At first bite, Jake was surprised it was cold. But once he recovered from his initial shock, he devoured his bowl. I loved the soup, it was subtle and Springy. Thanks for the recipe, Susana!

3 comments:

  1. I don't know about authenticity but it certainly sounds delicious!!!

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  2. It's been years since I've had rabbit. My grandmother was from the Italian part of Switzerland and used to make a delicious rabbit stew. I wish I had the recipe! Yours sounds delicious.

    ReplyDelete
  3. I like the addition of eggs. I'm definitely stealing that one for a soup sometime soon!

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