Chestnut and Brussels Sprouts Soup with Game Bird

Ingredients

• 600 g waxy potatoes
• Salt
• 1 egg
• 120 g flour
• nutmeg
• flour (for working)
• 2 tbsp clarified butter
• 300 g Brussels sprouts
• 500 g sweet chestnuts
• 4 tbsp butter
• 100 ml sherry
• 600 ml game stock
• Salt
• ground pepper
• 350 g pheasant breast (pre‑cooked)
• 2 tbsp pumpkin seed oil
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 30 minutes. Drain, peel, press through a potato masher and let steam off. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead everything into a smooth dough. On a floured work surface roll into finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll over a fork’s back and cover with a kitchen towel for about 15 minutes.

2. 2.

   Wash, trim and split the Brussels sprouts into individual leaves. Score the chestnuts and boil in water for about 15 minutes. Drain, let cool slightly and peel. Together with the Brussels sprouts, sauté briefly in 2 tbsp butter in a hot pot. Deglaze with sherry and stock. Simmer gently for about 5 minutes. Season with salt and pepper. Rinse the pheasant, pat dry and slice into long thin strips. Add to the soup, cover and let steam on low heat for 2–3 minutes; do not boil.

3. 3.

   Brown the gnocchi in a hot pan with clarified butter for about 5 minutes, turning all sides until golden.

4. 4.

   Remove the pheasant with some Brussels sprout leaves and chestnuts from the soup using a slotted spoon and arrange on warmed plates with the gnocchi. Whisk the remaining soup with butter and pumpkin seed oil until frothy, then season with lemon juice, salt and pepper. Pour over the plates and serve.