Roast Pheasant and Mushroom Soup
This rich, creamy soup is a comforting dish for chilly weekends. When buying your pheasant, ask the butcher to cut away the leg and breast meat for you. You’ll need the breast and carcass for this soup, but not the legs; try them in our BBQ Pheasant with Asian Slaw.
|For the dish|
|3x||Celery sticks, chopped|
|1x||Large carrot, chopped|
|2x||Large potatoes, peeled & diced|
|Sprig of fresh thyme|
|1x||Shop bought sourdough loaf|
|1tbsp||Fresh parsley, chopped|
|Salt & white pepper|
Buy a whole pheasant, asking the butcher to cut away the breast fillets and legs for you. Leave the breast meat to one side for now – you’ll need it later – and save the legs for another recipe.
To make the stock, chop the carcass bones into several pieces and roast in a hot oven for 10 minutes at 200 degrees.
Once browned, put the bones in a large pan with the chopped onion, celery, carrot, garlic and leek. Cover with cold water and bring to the boil.
Simmer for 1 hour 30 minutes and keep topping up the water so that the bones and vegetables are just covered.
Pass the stock through a fine sieve into another pan, then add the diced potato, mushrooms and thyme.
Remove the skin from the breasts and gently poach them in the stock for 20 minutes. When cooked, carefully take from the pan and put to one side.
Stir the cream into the stock then carefully ladle it into a food blender. Blitz until smooth and velvety then return to the pan and bring back to a simmer.
Chop the pheasant into roughly ½ cm pieces and add to the soup. Season to taste and pour into soup bowls. Sprinkle the fresh chopped parsley over the top and serve with warm sourdough chunks and proper salted butter.