Rabbit Soup with Cheese Toppers



1 whole rabbit
6 cups water

1 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon pepper
1 large white onion, chopped
3 bay leaves
3 celery stalks, sliced
2 cups frozen cauliflower florets

1 cup frozen peas
1 cup carrots, julienne-cut

1 all ready refrigerated pie crust
1 teaspoon flour
1/2 cup grated Cheddar cheese

In a Dutch oven, combine chicken, water, bay leaves, salt, thyme, pepper and onion. Bring to a boil. Reduce heat; cover and simmer 1-11/2 hours or until rabbit is tender. Remove rabbit from broth; let cool for about 15 minutes. Discard bay leaves and all bones. Shred rabbit into desirable size pieces. Skim fat from broth. Add celery to broth; bring to a boil. Reduce heat; cover and simmer 5 minutes. Add cauliflower, peas, carrots and rabbit meat; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Let pie crust stand un-refrigerated for a few minutes. Heat oven to 400 degrees. Unfold pie crust and sprinkle flour over crust; turn and sprinkle other side. Cut out desired shapes using a 2 inch floured cookie cutter. Re-roll leftover crust and repeat. Place cutouts on an un-greased cookie sheet 1 inch apart. Sprinkle with Cheddar cheese. Bake at 400 degrees for 6 to 9 minutes. Spoon soup into bowls, garnish with cheese toppers and serve.

Serves 6-7


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