French squab bisque

Here is a recipe for French-style squab bisque:

Ingredients :

2 young birds
1 onion, chopped
2 cloves of garlic, minced
2 carrots, diced
2 stalks of celery, diced
1 sprig of fresh thyme
2 bay leaves
4 cups vegetable or chicken broth
1 cup dry white wine
1 cup of crème fraîche
2 tablespoons of butter
2 tablespoons of flour
Salt and pepper, to taste
Sprigs of fresh parsley, to garnish

Instructions :

Heat the butter in a large saucepan over medium heat. Add the squabs and brown them on all sides. Remove them from the pan and set aside.
In the same pot, add the onion, garlic, carrots and celery. Sauté the vegetables until tender.
Sprinkle the vegetables with flour and toss to coat them well. Cook for a minute to eliminate the flour taste.
Deglaze the pan with the white wine, scraping the bottom to collect the juices. Leave to simmer until the wine reduces by half.
Add the golden squabs to the pan with the vegetables. Pour the vegetable or chicken broth into the saucepan.
Add the thyme and bay leaves. Season with salt and pepper to taste.
Bring the mixture to the boil, then reduce the heat and simmer over low heat for about 1 hour, stirring occasionally, until the squabs are tender and the flavors have blended well.
Remove the squabs from the pan and let them cool slightly. Bone them and finely chop the meat.
Transfer the liquid from the saucepan to a blender or use an immersion blender to purée it until smooth.
Return the vegetable puree to the saucepan. Add the crème fraîche and the chopped pigeon meat. Gently warm the bisque, but do not boil it.
Adjust the seasoning if necessary.
Serve the squab bisque hot, garnished with sprigs of fresh parsley.

This squab bisque is delicious served with fresh bread or croutons. Enjoy your food !