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Game Soup     HT  SP English 90mins

Serve 4     Hot  Poultry  Soups  England British Europe

 

Ingredients:

The carcass of 1 Large Pheasant or Grouse

75g/3oz Butter

1 Large Carrot, chopped

2 Onions, chopped

1 Stick Celery, chopped

50g/2oz Flour

900ml/1 1/2 pts Brown Stock

Salt and Pepper

2 tbsp Redcurrant Jelly

3 tbsp Medium dry Sherry

 

Instructions

 

1. Melt the butter and oil in a large pan, add the carcass pieces and toss for a few minutes. Add the carrots, onions and celery. Cook stirring for a few minutes, until golden.

 

3. Sprinkle in the flour and stir well, then gradually blend in the stock, salt and pepper. Bring to the boil stirring well, cover and simmer for 1 hour.

 

4. Strain the soup and discard the carcass pieces. Rub the vegetables through a sieve back into the liquid. Return to the pan, add the sherry and redcurrant jelly and heat through. Serve hot.

 

More Soup Recipes  |   Hors d'oeuvre Recipes  |  What's in Season

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

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