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Pheasant and Chestnut Soup
- Serves
4
- Difficulty
Easy
Published 1989
If you have used pheasant breasts for one meal the rest of the uncooked bird can be made into a delicious soup and pâté. The legs and thighs can be simmered in the stock until tender, the meat removed from the bone and blended with some butter to make a little pâté. The remaining stock forms the basis for the soup.
Ingredients
- carcases of
2 2 tablespoons 1
Method
Heat the oil in a large heavy saucepan. Brown the carcases, pheasant joints, onion, carrot and celery over brisk heat, stirring occasionally. Add the garlic and bouquet garni. Pour in the wine and reduce by half. Add 2.75 litres (4 pints) of water, then simmer, covered, for 2 hours. If you are using the leg joints for pâté pull them out after 45 minutes. Strain the soup, refrigerate overnight w
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