Pheasant and Endive Soup

• 60 g (2 oz) butter
• 1 small leek, washed and sliced

Melt the butter in a heavy saucepan and soften the leek over a low heat, being careful not to let it brown. Blanch the endives (witloof) in boiling water flavoured with a squeeze of lemon juice then add to the leek in the saucepan.

Add the stock and bring to the boil. Simmer for 10 minutes then strain the stock into another saucepan. Pass the solids through the number 2 blade of a food