Poacher’s soup

Name: Poacher’s soup
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 1 roast pheasant and trimmings and any leftover gravy; 1 roast pheasant and trimmings and any leftover gravy; 25 g (1 oz) butter; 2 rashers lean bacon; 1 onion; 2 carrots; 1 small parsnip (or ½ large one); 1 stick celery; 25 g (1 oz) flour; 1.2 litres (2 pints) beef or chicken stock (homemade or stock cube); 1.2 litres (2 pints) beef or chicken stock (homemade or stock cube); parsley, bayleaf, thyme tied in a bunch; parsley, bayleaf, thyme tied in a bunch; parsley, bayleaf, thyme tied in a bunch; salt, cayenne pepper, peppercorns; salt, cayenne pepper, peppercorns; salt, cayenne pepper, peppercorns; 1 clove; optional: a dash of dry sherry

Preparation info

To serve
four

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A very good game soup can be made from the bits and pieces left over from a roast pheasant, partridge or pigeon.

Ingredients

1 roast pheasant and trimmings and any leftover gravy
25 g (1 oz) butter

Europe
United Kingdom
Soup

Method

Remove any good bits, of flesh left on the birds and keep them on one side. Melt the butter in a large heavy pan and fry the chopped bacon and broken up carcass fairly slowly until they are golden brown and glistening, turning them over from time to time.

Meanwhile peel and chop the vegetables, and then add them to the pan, stirring everything around until nicely browned. Finally stir i