Chestnut soup with roasted partridge

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


00. Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chestnut soup

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 3 celery sticks, diced
  • 1 leek, finely chopped
  • 100g/3½oz 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

  • 1 whole partridge
  • 30g/1oz unsalted butter
  • 1 tsp fresh thyme, leaves picked and chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 3 strips pancetta
  • 2 tbsp olive oil, to serve
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