Partridge Bisque

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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.

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