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Roasted goose and chestnut soup
Goose is still very much a seasonal bird and they normally don’t tend to appear on our shelves before autumn.
A whole goose at this time of year weighs approximately 4.5 kg/10 lb, which is a good size for roasting for Sunday lunch or a dinner party. The leftovers will suit this soup perfectly and would freeze well. Alternatively use some duck confit, which also will give an excellent result.
Ingredients
- serves: 4 - 6
- time: N/A
- oven temp: N/A°C / N/A°F
- 2 tablespoons sunflower oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp Thai green curry paste
- 50 g/2 oz cooked goose meat, chopped (see recipe intro.)
- 50 g/2 oz cooked chestnuts, chopped (vacuum packed or from a can is fine)
- 400 g/14 oz head broccoli, trimmed and roughly chopped
- 900 ml/1 1/2 pints kitchen garden stock or water
- 150 ml/1/4 pint cream
- salt and freshly ground pepper
Roasted goose and chestnut soup
Heat the oil in a heavy-based pan. Add the onion, garlic, Thai green curry paste, goose meat, chestnuts and broccoli and cook slowly for 4-5 minutes without colouring, stirring occasionally.
Pour the stock or water into the pan and allow to simmer for 10-15 minutes until the broccoli is completely tender but still retaining its colour and all of the flavours have had time to infuse.
Transfer the soup to a food processor or liquidiser or use a hand blender and whiz until blended.
To Serve
Stir the cream into the soup and allow to warm through. Season to taste and then ladle into warmed bowls.