Creamy Parsnip Soup With Red Leg Partridge Sausage Rolls

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

400 g home made rough puff pastry or all butter puff pastry

150 g diced red leg partridge meat

200 g pork mince

50 g grated fresh raw parsnip

1 tsp ground coriander

50 g finely diced white onion

60 g diced smoked bacon

2 whole medium free range eggs

1 tbs chopped fresh flat leaf parsley

1 tbs golden linseeds

Salt and freshly cracked black pepper

Carcase of the red leg partridge and the leg bones

1 stick of celery, chopped in four

1 large carrot, sliced

1 onion, cut in 1/8

1 clove of garlic, crushed

1 tsp sunflower oil

One bay leaf

Large sprig of thyme

150 ml white wine

1/2 tsp coriander seeds

5 white pepper corns

1.2L water

1 kg parsnips, peeled and finely sliced

25 g unsalted butter

100 ml double cream

100 ml white wine

650 ml partridge stock

4 chervil roots, peeled

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