Jesse Dunford Wood’s game soup with sweetcorn
The Mall Tavern
If you’re using some leftover meat picked from a cooked pheasant in the soup, you could also make a delicious stock from the carcass cooked up with a few vegetables.
Serves: Two
Ingredients
1 whole roasted pheasant, picked from the carcass
500g frozen sweetcorn kernels, plus extra for garnishing
2 cloves garlic, sliced
500g water (or even better, stock made from the picked pheasant carcass)
500g cream
150g shallots, sliced
5g thyme
salt and pepper
Method
1. Combine all the ingredients together in a pot and bring to the boil. Boil for 10 minutes to infuse all the flavours. Season well, then blitz with a hand blender. Re-season if nessessary.
2. Put the soup in a jug and pour into warmed bowls. Sprinkle on top of the soup a bit of the picked meat, or neatly sliced breast and a few reserved sweetcorn kernels plus a glug of olive oil.
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