Potage Julienne à la Mancelle (Chestnut Purée Soup with Julienne and Partridge)

Ingredients

• 1/2 litre chestnut purée
• 1 1/2 litre ordinary julienne
• Partridge fillets

Instructions

1. Add half a litre of chestnut purée to 1 litre and a half of ordinary julienne kept very clear.
2. Garnish with a julienne of freshly roasted partridge fillets.