In this cold weather, there are few better things than a hearty hot soup, and this tarragon deer ragout soup is just that! To make it even more filling, we've added gnocchi.
Ingredients for 4 people:
- 1 kg of truffle cubes
- 2 heads onions
- 8 cloves garlic
- 3 pieces carrots
- 2 turnips
- 1 celery tuber
- 1 bunch of parsley greens
- 1-2 fresh lemons
- 200 g green peas
- 8 pieces of devil's mushrooms
- 300 g diced toadstool mushroom
- Salt
- Ground black pepper
- 5 eyes juniper berries
- 2 pieces bay leaf
- 4 tsp crumbled co-author
- 2 tsp crumbled rosemary
- 2 tsp crumbled thyme
- Olive oil/animal fat
- 500 g gnocchi
- 3 dl cooking cream
Preparation of the tarragon deer ragout soup:
- After thoroughly washing the vegetables, peel them, dice them and cook them with a little salt. Add the juniper berries, bay leaf, a head of onion peeled and boil the stock.
- Start frying the finely chopped onion and crushed garlic in the fat. Dice the flesh of a lemon, add to the onions and continue frying. Add the deer cube, season with tarragon, thyme and rosemary, add a little salt and continue frying. Once it has a nice colour, add enough of the stock to cover it. Continue to braise until almost tender (it is a good idea to check the consistency of the meat every 10 minutes).
- Then add the diced vegetables and the diced toad. Add more stock and continue cooking.
- When the vegetables are semi-soft, add the green peas and cook for another 5-6 minutes. Then pour in the cooking cream and bring to the boil. Add the gnocchi and after 1-2 minutes of boiling the soup is ready.
- To serve, I recommend roasting a quartered devil's mushroom and serving it on the side. Sprinkle the soup with finely chopped parsley and a pinch of grated lemon zest.
Enjoy your meal!
