June 27, 2016
1Colour the Pheasant in Oil & Butter & roast for 5 mins.
2Remove the Breast.
3Add carcass and legs to the chestnuts and stock.
4Simmer for 1½ hours.
5Strip flesh from legs, discarding the bones.
6Liquidise flesh with chestnuts and stock.
7Re-heat with creme fraîche.
8Slice breast for garnish and divide between soup bowls.
9Pour hot soup over.
10Swirl a little crème fraîche over the top.