To make the chestnut soup, heat the oil in a large pan or casserole dish. Gently fry the onion, garlic, celery and pancetta for 20 minutes, until soft. Stir in the herbs and tomato purée, then add the chestnuts, stock and Parmesan rinds. Cook for around 30 minutes, then blitz to a smooth soup with a hand blender.
Preheat the oven to 200C/180C.Fan/Gas 6.
Coat the partridge in the butter and chopped thyme. Place the garlic and bay leaf into the bird’s cavity. Wrap the partridge in the pancetta, and place on a roasting tray. Roast for 15 minutes, then leave to rest for 15 minutes before slicing into pieces.
Ladle the chestnut soup onto a serving plate or a shallow bowl and top with the sliced partridge. Drizzle over the olive oil and serve.
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