Woodcock and Chestnut Soup
Woodcock Recipe
1Setup & Prepare
Cultural Context
This elegant soup combines two of autumn's finest ingredients in a preparation that epitomizes seasonal cooking. The pairing of woodcock with chestnuts reflects European hunting traditions where both ingredients were harvested simultaneously, creating natural flavor partnerships that have been celebrated in fine cuisine for centuries.
2Ingredients
Shopping List
3Cooking Instructions
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Woodcock Browning: Brown the woodcock in butter until golden on all sides.
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Vegetable Base: Add shallots and celery. Cook until softened, about 5-7 minutes.
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Aromatics: Add garlic and thyme. Cook until fragrant.
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Stock Building: Pour in stock and bring to a simmer for 15-20 minutes.
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Cooking: Simmer gently until the woodcock is cooked through, about 6-8 minutes.
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Meat Removal: Remove the woodcock and keep warm.
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Chestnut Addition: Add roasted chestnuts to the sauce.
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Finishing: Stir in cream. Reduce the sauce, mount with butter, and serve over the woodcock.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Roasting chestnuts properly is key - they should be sweet and tender
- Partial pureeing creates ideal texture while maintaining interest
- The soup base develops incredible flavor from the woodcock bones
Wine Pairing
A rich white Burgundy or aged Chardonnay provides the weight and complexity to match both the woodcock and chestnuts.
Nutrition Facts
Per serving: 315 calories, 18g protein, 16g fat, 28g carbohydrates. Elegant, warming soup with seasonal flavors.
