Ipswich Partridge (or Hare) Soup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 partridges
  • 3 pints beef stock
  • 6 medium-sized onions
  • 12 cloves
  • 1 carrot
  • 4 oz lean ham
  • 2 oz butter
  • 2 oz. plain flour
  • ¼ pint (double) cream
  • Cayenne pepper


    Roast the partridges until they are just cooked. Crush the meat and bones very thoroughly and add to the stock. Stick two cloves in each onion, and add the onions and carrot to the stock, together with the ham. Cover and simmer very gently for four hours. Strain the liquid. Mix the softened butter and flour together and add a little of the hot soup. When the mixture is like thick cream, add it to the rest of the soup and bring it to the boil, stirring well. Simmer for ten minutes, then stir in the cream and a little Cayenne pepper and serve at once. This soup may also be made from cooked hare.