How to make
Clean the goose and put it in a deep pot with the bay leaf, celery and peppercorns. Cover well with water and add salt. Boil for about 2 hours.
Once the meat is well cooked, take it out and split it up. Strain the broth and put the cleaned and chopped vegetables in it. Add the butter and let them boil until soft. Once they are cooked, add the vermicelli and spices.
Finally, remove the broth from the heat for a moment.
Put the liquid cream in a bowl. Add a little of the broth to it. Mix well and put it back into the pot. Put the soup back to boil at residual heat. When serving, sprinkle it with crushed parsley.
