Scotland Starters and Snacks food and Drink Ideas
Traditional Poachers Game Soup Recipe
This is a recipe for a rich game soup. It is called "poachers soup" simply due to the nature of the ingredients, which traditionally would have been achieved through ill gotten gain. It can use any type of game such as rabbit, pheasant, partridge, hare etc. One thing to note is that the recipe talks about a white turnip. DON'T use swede.
Carcass of cooked game(for stock)
Any leftover meat
2 medium carrots (sliced)
1 tablespoon oil
2 onions (chopped)
1 white turnip (chopped)
1 bay leaf
1 stick celery (chopped)
3 pts vegetable stock
sherry (according to taste 1-2 tablespoons)
fresh double cream for serving
In a pot, place the vegetable stock and the carcass of the meat. Heat for approximately 30 minutes(perhaps longer depending on taste) to allow the rich flavours of the carcass to blend with the vegetable stock
Then heat the fat in a warm saucepan and add the vegetables. Cook them gently for 5 minutes, stirring regularly (do NOT let them brown) Remove from the heat and add the herbs and peppercorns. Then add the (strained) stock, setting aside a little for blending.
Bring to the boil and simmer for 2-3 hours until the stock is full flavoured. Then strain the mixture and return to saucepan.Using a food blender or processor, puree the meat with a little of the stock until smooth. Add this to the pan along with any left over stock. Season the dish then bring to the boil quickly, stir in the sherry (stirring regularly) and remove from heat.
Should serve 6 in soup bowls with a swirl of the double cream
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For US to UK equivalents for food weights and measurements see this rough guide
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An Alternative recipe from the BBC