Partridge Soup is a comforting and hearty dish that hails from the rich culinary traditions of Newfoundland. This recipe, preserved in Newfoundland fundraising cookbooks from the 60s, 70s, and 80s, brings together the wholesome flavors of partridge and locally sourced vegetables. It’s a perfect dish for those chilly evenings when you crave something warm and nourishing.
To prepare Partridge Soup, you’ll start with fresh partridge, a game bird known for its tender meat. Simmer it slowly with a mix of root vegetables like carrots, potatoes, and turnips, along with aromatic herbs and spices. This slow-cooking process allows the flavors to meld beautifully, creating a rich, savory broth that’s both satisfying and flavorful.
Our detailed recipe ensures you can recreate this classic Newfoundland soup with ease. Whether you’re new to cooking wild game or looking to revisit a favorite from your past, Partridge Soup is a wonderful choice. It’s a taste of Newfoundland’s rural heritage and a reminder of the island’s close-knit communities and their culinary creativity.
Partridge Soup Recipe:
1 lb. of salt beef
1 or 2 partridge
2 diced carrots
1 diced turnip
1 finely chopped onion
1/2 cup of rice
Fill soup pot almost full of hot water. Cut salt beef into 1″ cubes. Cut partridge into small pieces. Add salt beef and partridge to water. Cook for about 1 1/2 hours. Add diced carrots and turnip and cook for 10 minutes. Add rice and onions and cook for 20 minutes more. Serve hot.
