Chestnut soup with roasted partridge
Silky, smooth chestnut soup makes the perfect accompaniment to pancetta-wrapped roasted partridge – this is seasonal eating at its best.
Ingredients
For the chestnut soup
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 3 celery sticks, diced
- 1 leek, finely chopped
- 100²µ/3½´Ç³ú pancetta, diced
- 1 bay leaf
- ½ bunch thyme, leaves removed
- 2 tbsp tomato purée
- 500g/1lb 2oz pre-cooked chestnuts, roughly chopped
- 500ml/18fl oz chicken stock
- 2–3 Parmesan rinds
For the roasted partridge
Method
To make the chestnut soup, heat the oil in a large pan or casserole dish. Gently fry the onion, garlic, celery and pancetta for 20 minutes, until soft. Stir in the herbs and tomato purée, then add the chestnuts, stock and Parmesan rinds. Cook for around 30 minutes, then blitz to a smooth soup with a hand blender.
Preheat the oven to 200C/180C.Fan/Gas 6.
Coat the partridge in the butter and chopped thyme. Place the garlic and bay leaf into the bird’s cavity. Wrap the partridge in the pancetta, and place on a roasting tray. Roast for 15 minutes, then leave to rest for 15 minutes before slicing into pieces.
Ladle the chestnut soup onto a serving plate or a shallow bowl and top with the sliced partridge. Drizzle over the olive oil and serve.
