Serves: 4
Ingredients
- 500 g frozen sweetcorn kernels, save a little bit for garnish
- 2 garlic cloves, sliced
- 500 g water, better: stock from the picked pheasant carcass
- 500 g cream
- 150 g shallots, sliced
- 5 g thyme
- salt and pepper
Method
You can use pheasant, partridge and quail for this dish, even grouse, or the lesser common game birds.
You can use a whole roasted bird, soup made from the bones, and garnished with the neatly sliced breast, or just use the left over meat picked off as the garnish.
Use the bones for a simple stock with a few veggies.
1. Combine all the ingredients together in a pot and bring to the boil. Boil for 10 minutes to infuse all the flavours.
2. Season well, blitz with a hand blender and pass. Re-season if nessessary.
3. Put the soup in a jug, and in the warm bowls sprinkle over a bit of the picked meat, or neatly sliced breast and a few reserved sweetcorn kernels, (popped corn for a bit more of the corn effect), plus a glug of olive oil.
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