Partridge Bisque
Ingredients
- 3 ounces chicken base
- 4 quarts water
- 2 fresh partridges
- 1 qt half & half
- 2 onions, chopped
- 3 ribs celery, cut at bias
- 1 carrot, chopped finely
- salt
- pepper
- butter & flour roux
Instructions
Combine the Chicken base and water. Add warmed half & half. Make the basic roux, blend until thickened to the consistency of a thin gravy. Saute onion, celery and carrots until tender and crispy, then add the soup mixture. For stock: Boil partridge with 3 oz Chicken base, or 1 tablespoon salt till tender. Remove bird from stock, strain and reserve. When cooled, remove meat from bone, discard bones.
