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Greywing partridge soup

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 14
Servings 4


  • 2
  • 4
    Greywing partridge, quartered
  • 3
    sprigs parsley
  • 3
    stalks soup celery, chopped
  • 3
    bay leaves
  • 4
  • 1
  • 3
    stalks table celery
  • 250
    skinned and chopped tomatoes
  • 2
    potatoes, peeled and grated
  • salt and milled black pepper
  • 30
  • 1
    carrot, cut into julienne strips, for garnishing
  • 1
    stalk celery, cut into julienne strips, for garnishing


Combine water, birds, parsley, celery and bay leaves in a large saucepan. Boil until meat falls off bones. Skim off any froth. Remove meat and dice. Dice carrots, onion and table celery and add to soup with tomatoes and potatoes. Season and simmer until vegetables are soft, 20 to 30 minutes. Remove bay leaves. To serve, add a small spoonful of cream to each portion and garnish with julienned carrot and celery. TOTAL KILOJOULE COUNT: 5 985 kJ (1 430 Cal). A portion: 1 495 kJ (360 Cal).

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