Bring 3 liters of water to a boil in a large saucepan. During this time, two halves of onions are browned in a pan without fat. When the water is boiling, add the two ready-to-cook pigeons, 1 tablespoon of peppercorns and three bay leaves. Then you regulate the temperature so that the water just simmers. Every now and then you skim off the foam.
After about 100 minutes, turn off the temperature and let the soup cool down. In the meantime, remove the pigeons and remove all of the meat from the bones, cut the carrots, celeriac, cauliflower, leek and the third onion into small pieces.
After the soup has cooled, skim off the fat, then separate the soup from the peppercorns through a fine sieve. Heat the soup again until it simmers, add the meat, the vegetables and the tablespoon of vegetable stock extract. Let simmer for another half an hour. Season to taste with salt, pepper and lovage spice. Garnish with plenty of fresh parsley before serving. Serve with a thick slice of farmer`s bread.
Of course, as with any soup, you can add other herbs or additions such as rice, egg custard, etc. to taste.
You can best get wild pigeons from a hunter during the hunting season. Just ask when or whether pigeons are also hunted. If you are not shy, you can often save a few euros by plucking and removing them yourself.
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