Pheasant and Chestnut Soup

    June 27, 2016

    • Yields: 4


    1 Hen Pheasant


    150 g Chestnuts (shelled)

    1½ liters Chicken Stock

    1 Bouquet Garni (thyme, bay leaf, parsley stalk & celery leaves tied together)

    500 g Creme Fraîche

    20 g Butter

    20 ml Oil

    Salt & Pepper


    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.


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