Ingredients with Measurements:
- 2 pheasant breasts, skin removed and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup cooked and peeled chestnuts
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the diced pheasant and cook until browned on all sides, about 5 minutes.
2. Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 10 minutes.
3. Add the cooked and peeled chestnuts to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the pheasant is cooked through.
5. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the pheasant and vegetables; low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 20g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or turkey can be used instead of pheasant.
- If chestnuts are not available, you can use canned or frozen chestnuts or substitute with hazelnuts.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm and cozy flavor.
- Add a splash of white wine or sherry for a more complex flavor.
- Add diced potatoes or parsnips for a heartier soup.
Tips and tricks:
- To make peeling chestnuts easier, score an X on the flat side of each chestnut and roast them in the oven for 20-25 minutes at 400°F. Let them cool before peeling.
- For a smoother soup, strain the soup through a fine mesh sieve after pureeing.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, chopped chives, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a light white wine.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
Make sure the pheasant is cooked through to an internal temperature of 165°F.
Food history:
Pheasant and chestnut soup is a classic French dish that dates back to the Middle Ages. It was originally made with wild game birds and chestnuts, which were abundant in the forests of France.
Flavor profiles:
This soup is rich and creamy with a nutty and slightly sweet flavor from the chestnuts.
Serving suggestions:
Serve this soup as a cozy and comforting meal on a chilly evening.
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