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.
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)
150g shallots, sliced
salt and pepper
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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