Ingredients  Serves: 4  2 tbsp extra virgin olive oil 1 onion, coarsely chopped 2 celery sticks, chopped 1 large leek, sliced 2 carrots, thickly sliced 400 g (14 oz) lean boneless rabbit, diced 1.2 litres (2 pints) chicken stock, preferably home-made 2 tsp red wine vinegar 1 tbsp redcurrant jelly 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon 115 g (4 oz) mixed long-grain … Continue reading Rabbit Soup