Old-Fashioned Rabbit Soup from The Cooking of South West France by Paula Wolfert

Ingredients

• Herb bouquet: 4 sprigs parsley, 2 sprigs thyme, 1 small imported bay leaf, tied together in cheesecloth
• 1 tablespoon minced fresh chives
• 1 cup heavy cream
• 2 quarts unsalted chicken stock (storebought or homemade)
• 1 tablespoon finely chopped shallot
• 1 garlic clove, peeled
• Rib sections as well as tail bone, loose skin and fat, spine, and forelegs of 2 young, tender rabbits, or 1 stewing rabbit (see Note)
• ½ pound carrots, peeled, halved, and thinly sliced (about 1½ cups)
• 1 leek (white and pale green parts), well washed and thinly sliced
• 2 tablespoons rendered duck or goose fat
• 1 tablespoon olive oil
• Salt
• freshly ground pepper