Pigeon soup

For 4 people

Ingredients;

2 pigeons of about 250 g each
50 g barley semolina
 1 white onion
1 bunch parsley
1 bunch coriander
200 g walnut kernels
3 tablespoons cream
40 g butter
3-4 tablespoons argan oil
1 teaspoon salt, a pinch of pepper and ginger, 2 sticks cinnamon

Preparation and cooking time: 2 hours

Cook the onion in butter in a pan until clear. Add the pigeons, spices (ginger, pepper, cinnamon), parsley and coriander. Pour in two liters of water and leave to simmer. As soon as the pigeons are cooked, remove them from the pan and pass the soup through a fine conical strainer. Return the soup to the pan and add the barley semolina and half of the ground walnut kernels. Cook on low heat, mixing occasionally until the semolina is cooked. Debone the pigeons and chop up the meat in the pan. Mix in the cream and argan oil. Heat for two minutes before serving, decorating with walnut kernels.