📝 About This Recipe
This elegant British soup captures the essence of the shooting season, blending the lean, gamey depth of partridge with the delicate sweetness of ripe Conference pears. A sophisticated twist on traditional country fare, the dish balances rich poultry notes with a velvety texture and a hint of warming spices. It is a quintessential celebration of the British orchard and woodland, perfect for a crisp October evening or a festive starter.
🥗 Ingredients
The Game & Stock
- 2 pieces Whole partridges (oven-ready, approx. 350g each)
- 1.2 liters Chicken or Game stock (high quality, low sodium)
- 100 ml Dry Sherry (Amontillado or Fino)
The Soup Base
- 50 grams Unsalted butter
- 3 pieces Shallots (finely diced)
- 2 pieces Celery stalks (finely chopped)
- 1 piece Leek (white part only, cleaned and sliced)
- 3 pieces Conference pears (ripe, peeled, cored, and chopped)
- 2 pieces Garlic cloves (minced)
- 3 sprigs Fresh thyme (leaves picked)
- 1/4 teaspoon Ground mace (or nutmeg)
- 150 ml Double cream (heavy cream)
For Garnish
- 12 pieces Fresh sage leaves
- 30 grams Walnuts (toasted and crushed)
- 1 tablespoon Extra virgin olive oil (for frying sage)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Season the partridges generously with salt and pepper, then roast them in a small tray for 20-25 minutes until just cooked through. Remove and let cool.
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2
Once the partridges are cool enough to handle, strip the meat from the bones. Finely shred the breast meat and set aside for garnish. Keep the leg meat for the soup base.
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3
In a large heavy-based saucepan, melt the butter over medium heat until foaming. Add the shallots, leeks, and celery.
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4
Sauté the vegetables for 8-10 minutes until soft and translucent, but do not let them brown; we want a pale, elegant soup.
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5
Stir in the minced garlic, thyme leaves, and ground mace. Cook for another 2 minutes until fragrant.
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6
Add the chopped pears and the cooked leg meat to the pot. Stir well to coat in the butter and spices.
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7
Pour in the dry sherry and turn up the heat. Let it bubble and reduce by half to cook off the harsh alcohol scent.
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8
Add the stock to the pot. Bring to a gentle boil, then reduce the heat and simmer partially covered for 20 minutes.
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9
While the soup simmers, heat a little oil in a small pan and fry the sage leaves for 30 seconds until crisp. Drain on paper towels.
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10
Remove the soup from the heat. Use an immersion blender (or transfer to a stand blender) and process until completely smooth and velvety.
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11
Return the blended soup to a clean pan. Stir in the double cream and gently reheat. Do not let it reach a rolling boil once the cream is added.
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12
Taste and adjust seasoning with salt, pepper, and perhaps a squeeze of lemon juice if it needs a touch of acidity.
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13
Ladle the hot soup into warmed bowls. Top each with a small mound of the shredded partridge breast meat, toasted walnuts, and the crispy sage leaves.
💡 Chef's Tips
Always use ripe pears; if they are too hard, they won't blend into a smooth silkiness and the flavor will be muted. Be careful not to over-roast the partridge, as the meat can become dry very quickly due to its low fat content. If the soup feels too thick after blending, add a splash more stock or water until you reach a double-cream consistency. For a truly professional finish, pass the blended soup through a fine-mesh sieve (chinois) before adding the cream. If partridge is unavailable, pheasant is an excellent substitute, though it may require a slightly longer roasting time.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread and salted farmhouse butter. Pair with a chilled glass of dry Amontillado sherry to echo the flavors in the soup. A side of roasted root vegetables seasoned with honey and thyme complements the sweetness of the pears. For a lighter pairing, a crisp English sparkling wine provides a beautiful acidic contrast to the rich cream.