Spring velouté and rabbit and radish toast

For 4 people / Preparation time: 15 minutes / Cooking time: 30 minutes

Ingredients :

• 250 g minced rabbit
• 2 firm yoghurts
• 1 bunch of fresh onions
• 2 bunches of radishes
• 400 g of potatoes
• 1 vegetable stock cube
• 4 large slices of country bread
• vegetable oil
• salt
• pepper
• Espelette pepper

progress

1. Bring 1l of water to a boil with the stock cube. Add the rabbit pieces, cover and leave to poach off the heat for 10 minutes.

2. Meanwhile, peel and finely chop the potatoes. Wash and slice half of the fresh onions. Prepare the radishes, keep the tops and wash them carefully.

3. Brown for a few minutes in 2 tbsp. at s. of oil the potatoes with the onions, add the radish tops, then the broth, reserving the pieces of rabbit. Bring to the boil and cook for 20 minutes before blending. Adjust seasoning if needed.

4. Coarsely chop the pieces of rabbit, half of the radishes and the rest of the fresh onions with a knife. Mix everything with the yogurts, salt, pepper and Espelette pepper. Spread this preparation on the slices of bread and serve with the very hot soup and the rest of the radishes cut into slices.

A little extra: Use rabbit fillets instead of mince or even leftover cooked rabbit.