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Pheasant and Chestnut Soup
Preparation info
- For
4–6
Persons - Difficulty
Easy
Appears in
By Shaun Hill
Published 2000
A degree of sweetness compliments gamey flavours. Even a few unsweetened chestnuts will give this to the soup. For this recipe you could use roasted shelled fresh chestnuts or those from a can. The quantity given here will provide four people with lunch or six with a substantial starter.
Ingredients
Method
Take the pheasant meat off the bones. Peel and chop the carrot, onion, garlic and ginger and fry in a little oil or butter with the leg meat from the pheasant until the mixture starts to brown.
Add the spices and continue frying for a few moments. Add the stock and bring to the boil, then add the chestnuts and leave to simmer for 30 minutes.
Add the pieces of breast meat from th