Former editor of The Good Food Guide, restaurant writer for the Guardian and Glenfiddich three-times award winner Drew Smith shows how to prepare a soups that are tasty, wholesome and waste-free with his new cookbook, Broth to Bowl.
Serves 4
INGREDIENTS
1 partridge
1 carrot
1 onion
2 or 3 stalks celery
Knob of butter
1 glass red wine
100g farro
150g chestnuts, peeled
200g tinned flageolets
METHOD
• Preheat the oven to 190°C/Gas mark 5. Pour boiling water through your partridge and pat dry with kitchen paper.
• Chop your carrot, onion and celery into small pieces and make a bed of them in the bottom of a roasting pan. Place your bird on top. Cover the base of the roasting pan with a thumb-depth of water. Put a knob of butter inside the bird and roast for 30 minutes.
• Lift out the bird and set aside to rest. Pour the remaining contents of the roasting pan into a medium saucepan. Bring to a bubble and add the glass of wine, with an equal amount of water. Carve off the breasts and legs and add the carcass to the saucepan. Cover and cook hard for 10 minutes.
• Then add the farro and chestnuts and cook for 15 minutes, until softer but still nutty. Reduce the heat to low. Rinse the flageolet beans until the water runs clear and add them to the soup along with the partridge breast and wings. Warm through.
• Drain the broth into a jug to serve on the side. Arrange your ingredients into a neat pile in individual bowls and dress with the soup.
Recipes taken from Broth to Bowl: Mastering the art of great soup from six simple broths by Drew Smith, published by Modern Books, £20 © Elwin Street Productions
