Pheasant Chestnut Soup
Ingredients
- Ingredients
- 400 grams Chestnuts
- 2 shallots
- 1 garlic clove
- 200 grams Celery root
- 1 Parsnip
- 1 Tbsp butter
- 700 milliliters chicken stock
- 2 Pheasant breast
- 4 centiliters Cognac
- 4 Tbsps Double cream
- 100 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 3 Tbsps freshly chopped parsley
Preparation steps
Cut the chestnuts crosswise and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 30 minutes, until the shell cracks and the chestnuts get tender. Remove from the oven to cool, and remove the shell.
Peel the shallots, garlic, celery and parsnip, and finely dice. Saute the vegetables until golden brown in hot butter.
Add the baked chestnuts to the vegetables, saute and pour in the poultry stock. Add the pheasant breast tenders and leave to simmer for 30 minutes over low heat. Lift the pheasant breasts out of the soup and puree the soup. Stir in the double cream, the cognac and the low-fat cream, and bring to a boil.
If the soup is too thick, add a little more poultry stock. Season heavily with salt, pepper and nutmeg.
Cut the pheasant breasts with a sharp knife into tiny cubes. Pour the soup in soup bowls, add 2-3 tablespoons of diced meat to each bowl, and serve sprinkled with parsley immediately.
