Pheasant and chestnut soup with soft spices

Name: Pheasant and chestnut soup with soft spices
Ingredients: 1 onion - chopped; 1 carrot - chopped; Vegetable oil - for frying; 1 teaspoon each ground cinnamon, cumin, nutmeg and coriander; 1 teaspoon each ground cinnamon, cumin, nutmeg and coriander; 1 teaspoon each ground cinnamon, cumin, nutmeg and coriander; 1 teaspoon each ground cinnamon, cumin, nutmeg and coriander; 1 whole pheasant; 25 g cooked unsweetened peeled chestnuts; 1.5 litres hot chicken stock; 1 tablespoon lemon juice; 2 tablespoons double cream; 2 tablespoons chopped flat-leaf parsley; Salt

Preparation info

For
6

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

A degree of sweetness suits gamey flavours. The unsweetened chestnuts and aromatic rather than fiery spices in this recipe still give a subtle softness to the finished dish.

Ingredients

1 onion - chopped
1 carrot - chopped
Vegetable oil - for frying
1

Soup
Gluten-free

Method

Fry the onion and carrot in a little oil in a large heavy-based saucepan or casserole pot, then stir in the spices.

Add the pheasant and let it colour all over.

Add the chestnuts and stock, bring to the boil, cover with a lid and allow to simmer very gently until completely cooked. This will take about 30 minutes.

Carefully lift out the bird, tipping it so that all the l