Cream of Partridge Soup

Name: Cream of Partridge Soup
Yield: Serves 4
Ingredients: 1 clove; bouquet garni; 2 cloves garlic, peeled; 1 carrot, chopped; 30 g (1 oz) unsalted butter; 225 g (½ lb) mushrooms; 1 shallot, chopped; 300 ml (½ pint) dry white wine; salt and pepper; 1 tablespoon madeira; 150 ml (¼ pint) double cream; 2 tablespoons flour; salt and pepper; 1 onion, chopped; 1 stick of celery, chopped; 1 old partridge or 2 minus their breasts; 1 old partridge or 2 minus their breasts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Soup is an excellent way to use one old partridge. If you have a brace that are less than young remove the breasts for a quick sauté, following one of the pigeon breast recipes. The remaining legs and carcases will do for the soup.

Ingredients

1 old partridge or 2 minus their breasts
1 onion, chopped
1

Soup

Method

Heat a knob of butter in a saucepan, add the partridge, onion, celery, carrot, garlic, bouquet garni, and clove and stir for several minutes to coat the ingredients in the fat and slightly colour them. Add the wine and boil until it has evaporated. Cover with cold water, season with salt and pepper and simmer covered for 1½ hours. Remove all the meat from the partridge and set aside. Discard th