Roll Barley Soup with Saddle of Rabbit

Soak the rolled barley in cold water for 2 hours. Pour into a sieve and drain. Sauté the soaked rolled barley in butter, pour in about 200 ml of beef broth and add the bouquet garni, the sliced shallot and the sprig of thyme. Cook for about 30 minutes, strain and drain. Heat the rest of the beef broth in a saucepan, add the diced carrots, sliced leeks, diced celery and the rolled barley and season with salt, pepper and lemon juice. For the chowder, lightly season the saddle of rabbit with salt, pepper and lemon juice, sauté briefly and keep warm. Cut the rabbit back fillet, divide the slices between 2 deep plates and pour on the hot rolled barley soup.

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