Chestnut Soup à la Mancelle

Ingredients

• 750 ml chestnut purée
• 1.25 litre game bird consommé (fond de cuisine)
• 1 pinch powdered sugar
• 1 pinch cayenne pepper
• 100 g butter
• partridge fillets, freshly roasted

Instructions

1. Thin the chestnut purée (which has been concentrated with celery) with the clear game bird consommé (fond de cuisine), stirring well to combine.
2. Heat gently without allowing the soup to boil.
3. At the moment of service, adjust seasoning with a pinch of powdered sugar and a pinch of cayenne pepper.
4. Finish by whisking in the butter to enrich and smooth the soup.
5. Serve in bowls and garnish each portion with thin, delicate slices of freshly roasted partridge breast.