1 pheasant weighing 1 kg (2 1/4 lbs)
1 1/2 tsp salt
6 black peppercorns
1 bay leaf
1.5 litres (2 1/2 pt) 6 cups water
1 celeriac
2 carrots
1 small leek
3 tbsp sunflower oil
1 tbsp plain flour (All purpose)
125 ml (4 fl oz) 1/2 cup soured cream
Bunch parsley
1 1/2 tsp salt
6 black peppercorns
1 bay leaf
1.5 litres (2 1/2 pt) 6 cups water
1 celeriac
2 carrots
1 small leek
3 tbsp sunflower oil
1 tbsp plain flour (All purpose)
125 ml (4 fl oz) 1/2 cup soured cream
Bunch parsley
method
1. Rinse pheasant, place in pan with salt, peppercorns, bay leaf and water and bring to the boil, repeatedly skimming off scum as it forms.
2. Continue to cook, uncovered, over gentle heat for 1 hour.
3. Remove cooked pheasant from stock. Strain stock.
4. Peel celeriac, scrape carrots, and slice thinly. Clean and rinse leek and cut into thin rounds.
5. Heat oil and brown prepared vegetables in it. Sprinkle with flour, fry a little longer, then gradually stir in stock.
6. Simmer soup for 10 minutes.
7. Discard skin and bones of pheasant and chop the meat.
8. Return meat to stock and reheat, then stir in soured cream.
9. Rinse and dry parsley thoroughly, then chop finely.
10. Serve soup sprinkled with chopped parsley.
2. Continue to cook, uncovered, over gentle heat for 1 hour.
3. Remove cooked pheasant from stock. Strain stock.
4. Peel celeriac, scrape carrots, and slice thinly. Clean and rinse leek and cut into thin rounds.
5. Heat oil and brown prepared vegetables in it. Sprinkle with flour, fry a little longer, then gradually stir in stock.
6. Simmer soup for 10 minutes.
7. Discard skin and bones of pheasant and chop the meat.
8. Return meat to stock and reheat, then stir in soured cream.
9. Rinse and dry parsley thoroughly, then chop finely.
10. Serve soup sprinkled with chopped parsley.
serving amount
serves 4
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