Chestnut and Brussels Sprout Soup with Pheasant
Ingredients
- For the soup
- 300 grams Brussels sprouts
- 500 grams Chestnuts
- 4 Tbsps butter
- 100 milliliters sherry
- 600 milliliters Game stock
- salt
- freshly ground peppers
- 350 grams Pheasant breast (ready to cook)
- 2 Tbsps Pumpkin seed oil
- 1 Tbsp lemon juice
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Peel and press through a ricer. Add egg and flour. Season with salt and nutmeg. Knead into a smooth dough. Roll out on a floured surface into a log about a finger thick. Cut 1.5 cm (approximately 1/2 inch) slices from log and flatten with a fork. Cover slices with a tea towel and let rest for about 15 minutes. Rinse potatoes andWash the potatoes and boil in salted water for about 30 minutes until done. Drain, peel, can press and evaporate through the ricer. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead to a smooth dough. This on a floured surface about finger-thick rolls and cut shapes about 1.5 cm wide pieces. roll over a fork back and covered with a tea towel let rest about 15 minutes.
Rinse, trim and cut Brussels sprouts into individual leaves. Carve chestnut and cook in boiling water for about 15 minutes. Drain, cool slightly and peel. Briefly saute with Brussels sprouts in a hot pot with 2 tablespoons of butter. Deglaze with sherry and stock. Simmer for about 5 minutes. Season with salt and pepper. Rinse pheasant, pat dry and cut into long, thin slices. Add to soup, cover and stir every 2-3 minutes over low heat. Do not boil.
Cook gnocchi in a hot pan in butter for about 5 minutes until brown all around.
Remove pheasant and some Brussels sprout leaves and chestnuts with a slotted spoon. Serve with gnocchi in shallow bowls. Puree remaining soup with remaining butter and pumpkin seed oil until frothy. Season with lemon juice, salt and pepper. Pour over pheasant and serve.
