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
-
Chestnut Preparation: Score chestnuts with X-shaped cuts. Roast at 425°F for 15 minutes. Peel while warm and set aside.
-
Woodcock Browning: Brown whole woodcock in butter over medium-high heat, about 8 minutes total. Remove and set aside.
-
Vegetable Base: In same pot, sauté onion, carrots, and celery until softened and lightly caramelized, about 10 minutes.
-
Aromatics: Add garlic and cook 1 minute until fragrant.
-
Stock Building: Return woodcock to pot with vegetables. Add stock, sherry, bay leaves, and thyme. Bring to simmer.
-
Cooking: Cover and simmer 45 minutes until woodcock is very tender and falling off the bone.
-
Meat Removal: Remove woodcock, cool slightly, and pick meat from bones. Discard skin and bones, return meat to pot.
-
Chestnut Addition: Add peeled chestnuts to soup and simmer 20 minutes until very tender.
-
Finishing: Remove bay leaves and thyme. Partially puree soup for texture, leaving some chunks. Stir in cream and season with salt and pepper.
-
Service: Serve hot, garnished with chopped chives and additional chestnuts if desired.
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.
