30 min   4 portions   difficulty

Chestnut soup with pieces of pheasant


Step 1

Cut the pheasant breasts into strips and season to taste.

Step 2

Take your Beka Focus soup bowl, add a knob of cooking butter and the pheasant strips. Brown them.

Step 3

Peal the garlic and add to the bacon cubes, finely chopped chestnuts and wild mushrooms.

Step 4

Deglaze it all with water. Then add the venison stock.

Step 5

Now add the finely chopped parsley and cook thoroughly.

Step 6

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
  • Butter