Pigeons cooked with onions, aloo and spices. A rich and gamy soup that makes an impressive starter, or can be served with crusty rolls for a memorable light lunch.
It was delicious, a lot of work to get the meat off the pigeon but worth it. I made a substitution of mascapone for fromage frais because I could not get fromage frais at my supermarket and I know it works in soup. - 26 Aug 2014 (Review from Allrecipes UK | Ireland)