Name: Pheasant and Chestnut Soup
Yield: For 4–6 Persons
Ingredients: 1 tablespoon double (heavy) cream; a few coriander (cilantro) or flat-leaf parsley leaves, to garnish; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 clove garlic; a small knob of fresh ginger; a little oil or butter, for frying; 1 tablespoon lemon juice; salt and pepper; 25g (1 oz/¼ cup) cooked chestnuts; 1 teaspoon ground cinnamon; 1 medium carrot; 1 onion; 1.5 litres (2½ pints/6¼ cup) chicken stock; 1 teaspoon grated nutmeg; 1 pheasant

Preparation info

For
4–6
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

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

1 pheasant
1 medium carrot
1 onion
1

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