This Christmas, we roasted a smallish goose, but even a small one leaves plenty of leftovers when there are only two people at the feast. In a perfect world, I would have made a goose-lamb version of cassoulet from the leftovers, but as (bad) luck would have it, I caught the flu a few days before Yule and my energy levels ended up flattened. Enter improvisation.
Using the cassoulet recipe I developed after Thanksgiving as my inspiration, I used many of the same types of ingredients in somewhat quicker versions. For example, instead of spending a day creating duck stock, I used boxed organic chicken stock fortified with some hydrated dried shiitake mushrooms. And instead of pancetta and duck fat, I used bacon. You can see where I’m going, here: similar flavor profiles with quicker interpretations (Although if you happen to have any duck fat on hand it will definitely add a richness and silkiness that can’t be duplicated).
So for those that don’t have the time or patience for the admittedly large undertaking of making cassoulet, this soup has many of the same wonderful flavors and ingredients. Note: this is a recipe best made after your weight loss goals have been met.
Cassoulet-Style Soup
Yield: 4 servings
4 slices of bacon, cut into 1/2″ slices
Alternate: skip the bacon and use duck fat to sauté
1 onion, diced
4 garlic cloves, minced
1 stalk celery, diced
1 carrot, diced
6 ounces cooked, smoked sausage, sliced into thin rounds
2 ounces ham, diced
2 teaspoons dried thyme
1/2 teaspoon marjoram
1 small bay leaf
1-1/3 cups dry white wine
4 cups chicken broth (better: goose, turkey, or duck broth)
1 15-ounce can crushed tomatoes
1/2 cup dried shiitake mushrooms, pre-soaked
4 15-ounce cans white beans (Great Northern), drained
1/2 a goose breast, cubed
2 goose legs, cut into thighs and drumsticks
Cook bacon in a large, heavy French oven (enameled cast iron pot) until most fat has been rendered. Add onion, garlic, celery, carrot, and sausage and cook over medium heat until onion is soft and sausage is light brown. Add thyme, marjoram, and the bay leaf and cook for a minute. Add wine, bring to boil, and cook until slightly reduced. Mix in broth, tomatoes (with juice), mushrooms (with soaking liquid), beans, and all the goose. Partially cover pot and simmer soup over very low heat until flavors blend, stirring occasionally, about 1- 2 hours. Remove bay leaf. Season to taste with salt and pepper. Enjoy!