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Lentil Soup with Partridge

4 servings

Ingredients

• 1 pcs partridge
• 250 g lentils
• 1 pcs onion
• celery root (a little)
• 2 tbsp butter
• 2 tbsp flour
• salt (a little)

Instructions

1. For 4 people, plan for one partridge and 250 g of lentils.
2. Place the sorted, washed, and pre-soaked lentils in cold water, cook for half an hour, drain the water, then cook them until soft with fresh boiling water, onion, and celery root, only adding boiling water as needed.
3. Cook a prepared partridge with a little salt and a small amount of water until soft, then remove and let cool.
4. Roast butter and flour until brown, then pour in the partridge broth and cook, stirring, until thick.
5. Strain the soft-cooked lentils through a fine sieve, leaving the skins behind, add to the broth, and cook everything for about 10 minutes.
6. Cut the deboned partridge meat into fine strips, place in the tureen, and serve the hot soup over it.

Modernized from a treasured 19th-century German cookbook.