Pheasant and Chestnut Soup with Soft Spices
Pheasant and Chestnut Soup with Soft Spices
Serves 6
This is a Guest Recipe from the Saturday edition of the Financial Times.
A degree of sweetness suits game flavours. The unsweetened chestnuts and aromatic rather than fiery spices in this recipe still give a subtle softness to the finished dish.
Ingredients
1 onion, chopped
1 carrot, chopped
Vegetable oil for frying
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 whole pheasant
Pack of unsweetened peeled chestnuts, either tinned or vacuum packed
1.5 litres hot chicken stock
1 tablespoon lemon juice
2 tablespoons double cream
Salt
2 tablespoons flatlet parsley, chopped
AND THIS IS WHAT YOU DO.....