Cheese Soup with Rabbit Meat

Cook the Rabbit In a large pot, heat the olive oil over medium heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the pot and set aside.

Sauté the Vegetables In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.

Simmer the Soup Return the rabbit pieces to the pot. Pour in the chicken broth and bring to a simmer. Cover the pot and let the soup simmer for 1 hour or until the rabbit is tender and cooked through.

Shred the Rabbit Meat Remove the rabbit pieces from the pot and shred the meat using two forks. Return the shredded rabbit meat to the pot.

Add Cream and Cheese Add the heavy cream and shredded Cheddar cheese to the pot. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.

Garnish and Serve Serve the cheese soup hot, garnished with chopped fresh parsley and grated Parmesan cheese.