Cook UK

SOUPS

KIDS

M

Estimated Preparation Time: 15 minutes

Estimated Cooking Time: 2 hours

Servings: 8 bowls of soup

Non-standard Cooking Utensils: A large pan.

Ingredients:

2 partridges - ask your butcher to prepare them for you

3 thick slices of lean ham

1 head of celery

1 large carrot

1 turnip

Teaspoon of sugar

55g (2oz) of butter

Salt and pepper to taste

2.1l (4 pints) stock

Cooking Method

1. Peel and chop (onion excluded) all the vegetables into 2cm (¾in) cubes. Finely chop the onion.

2. Cut the partridge into pieces, add to an oven proof dish and add the butter and ham. Cover the dish

3. Cook in a hot oven for about 20 minutes and then remove from the oven.

4. Separate the legs, breast and wings and put to one side.

5. Add the remaining bits of pheasant (mainly the back portion) to a pan

6. Add 3 pints of stock plus the celery and onions to the pan and simmer for 1 hour.

7. Let the soup cool for about half an hour, then strain it and skim off any fat.

8. While the soup is cooling place the carrots and turnip in some water and let them lightly boil.

8. Add the partridge pieces from step 4 and bring to the boil. Let the soup cool for five minutes then skim off any fat again.

9. Add the sugar, salt and pepper. Add the cooked carrots and turnips to the soup and serve hot.