Chestnut soup with pieces of pheasant
Cut the pheasant breasts into strips and season to taste.
Take your Beka Focus soup bowl, add a knob of cooking butter and the pheasant strips. Brown them.
Peal the garlic and add to the bacon cubes, finely chopped chestnuts and wild mushrooms.
Deglaze it all with water. Then add the venison stock.
Now add the finely chopped parsley and cook thoroughly.
Serving suggestion: Serve with a dollop of whipped cream on top.
- 2 Pheasant breasts
- 200 g Wild mushrooms
- 600 ml Water
- 2 tbsp. Venison stock
- 2 tbsp. Bacon cubes
- 2 tbsp. Finely chopped parsley
- 4 tbsp. Whipped cream
- 250 ml Cream
- 2 tbsp. Mashed chestnuts
- 1 Clove of garlic