Canja is the generic name for a soup consisting of a light poultry stock, typically chicken. The soup is given some substance with either rice or small pasta and makes for an excellent heart-warming starter. This recipe uses goose rather than chicken which makes for a richer, creamier dish and is great use for a roast carcass. You can keep some shredded goose meat to add to the soup at the end. For the stock simply boil the carcass in salted water at moderate heat for 1 hour.
2 L Goose stock
1 cup of long grain rice
2 cups of grated carrot
Fresh mint leaves
1. Bring stock to boil and add the chouriço cut in half and the rice.
2. Once the rice is nearly cooked (for this kind of soup the rice should be slightly overcooked and certainly not al dente), add the grated carrot.
3. Boil for another 5 minutes taste for salt and serve with a fresh mint leaf and with the shredded meat if using.