Soup is nourishing, economical and decidedly good for you. Choose the perfect winter warmers, game-based broths, hearty suppers and restoratives from the delicious list below. They are all soup-er.
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Whose heart doesn’t sing on a cold day in the field when the elevenses are brought around. This game soup is nothing short of a miracle worker when the weather takes a turn for the worse. It’s the perfect way to use up partridge and pheasant bones and carcasses, so…
Traditional brown Windsor soup is given a twist. Decidedly old-fashioned you really need to be wearing tweed to consume it...
The pheasant season has started and hopefully you will soon be cooking the birds, if you haven’t done so already. The Field’s recipe for the best pheasant stock is one every shooter should know about and if you are cooking the birds, then making stock is simple. It’s the perfect…
Something warming in a flask is required for fresh, spring days in the field. Enjoying soup on-the-go requires a smooth blend that is easy to pour and drink. Philippa Davis’ pea souper is simple to make and can be adjusted for an earthier flavour or something sweeter. For more soups…
Philippa Davis’ pheasant, leek and potato soup with cream and cognac is rich, hearty and best saved for the coldest day. It can be made smooth or chunky, depending on preference, but just remember one golden rule – always use really flavourful stock (and forget the stock cubes). For a…
For something a little different, give your venison a Moroccan twist. Philippa Davis’ venison harira uses a method that is simpler than the traditional version, yet still hearty and nutritious. When the temperatures really drop, only the ultimate comfort soup will do. If our cullen skink doesn’t keep the winter…
Minestrone soup is pleasingly flexible, and best made when you have an odd assortment in the fridge. Try Philippa Davis’ recipe for this Italian offering when you are in need of a hearty supper. For something a little lighter and with a game twist, try our Lebanese pheasant broth. This…
Asparagus and almond soup makes for a delicious lunch or light starter whatever the weather. Eat the asparagus part of the soup chilled on a warm spring day or serve hot when the weather turns and you need something comforting. Don’t leave soup behind as the seasons change. Try our…
Game consommé will go down a treat on a special shoot day. Give it an extra kick with a splash of sherry and save the leftover cooked game meat for supper. For more inspiration on what to serve at your shoot lunch, read our spiced lentil with coriander and coconut…
This squash, pearl barley and pancetta soup is the perfect offering for a cold day. When the temperatures really drop, this rich and hearty soup is the best remedy to the winter chill. The butternut squash means you can make it as chunky as you want, while the meatiness of…
