Indulge in the robust flavors of game in this Partridge Soup, a substantial and hearty dish that can make one partridge feed a group of four. This recipe works equally well with other small game birds, offering a delightful way to savor their rich taste. With the addition of chestnuts, sherry, and soy sauce, this soup promises a unique and flavorful dining experience.
SERVES 4
PREP 20 MIN
COOK 1 HR 5 MIN
FREEZE UP TO 3 MONTHS
WITHOUT THE SHERRY
INGREDIENTS:
- 1 tbsp sunflower oil
- 1 partridge, quartered
- 1 onion, unpeeled and quartered
- 1 quart (1 liter) chicken stock
- 1 bouquet garni
- Salt and freshly ground black pepper
- 1 potato, diced
- 1 carrot, diced
- 1 small turnip, diced
- 2 tbsp all-purpose flour
- 4 tbsp water
- 7oz (200g) cooked peeled chestnuts, quartered
- 2 tbsp amontillado sherry
- A few drops of soy sauce
- A little chopped fresh parsley
INSTRUCTIONS:
- Brown the Partridge: In a saucepan, heat the sunflower oil and brown the partridge pieces all over. Add the quartered onion, chicken stock, bouquet garni, and season with a pinch of salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for 1 hour.
- Strain and Simmer: Strain the stock and return it to the saucepan. Add the diced potato, carrot, and turnip. Bring the mixture back to a boil, partially cover, and simmer gently for approximately 20 minutes or until the vegetables become tender. While the vegetables simmer, remove all the meat from the partridge, discarding the skin, and shred the meat.
- Thicken the Soup: Remove the bouquet garni from the soup and discard it. Blend the all-purpose flour with the water to create a smooth paste. Stir this paste into the soup, bringing it to a boil while stirring until it lightly thickens. Let it simmer for about 2 minutes.
- Add the Meat and Flavors: Incorporate the shredded partridge meat, quartered chestnuts, and amontillado sherry into the soup. Simmer for an additional 2 minutes. For an extra burst of flavor, add a few drops of soy sauce according to your taste.
- Serve and Garnish: Ladle the Partridge Soup into warm soup bowls and garnish each serving with a sprinkle of chopped fresh parsley.
Savor the rich and savory taste of game in this Partridge Soup, where tender partridge meat meets a delightful combination of vegetables, chestnuts, sherry, and soy sauce. This substantial soup is a great way to enjoy the flavors of game birds and promises a unique and comforting dining experience. Whether served as a starter or a main course, it’s sure to impress your guests
