Rich Almodôvar Red Partridge Soup

Rich red-legged partridge soup is a recipe collected in Almodôvar, in the Baixo Alentejo. The partridge and ham enrich the stock; potato, carrot and white beans give it body. Coriander and mint add freshness at the end.

The Gastronomic Charter of Alentejo records one particular detail: over time, carrot replaced pumpkin. This is a detail from the source collection, not a change to this version.

Estimated yield: 4 people
Approximate total time: 1 hour 30 minutes to 2 hours, depending on the partridge

Ingredients for 4 people

• 1 cleaned red-legged partridge, approximately 500 to 700 g
• 80 g of Varanegra Black Pork Ham, one 80 g pack; the source collection specifies 100 g of ham
• 100 g cooked and drained white beans
• 3 medium potatoes, approximately 450 g
• 2 medium carrots
• 1 medium onion
• 1 level tablespoon toasted wheat flour
• 1 small bunch of coriander
• 4 to 6 mint leaves
• Approximately 1.5 l of water, plus a little more if needed
• Salt, only at the end and to taste

Method

1. Make the stock. Place the partridge, cooked white beans, peeled onion and ham in a pot. Add approximately 1.5 l of water, or enough to cover. Bring to the boil and skim the surface. Reduce the heat, cover partially and cook for approximately 45 to 60 minutes. The meat should be completely cooked and come away easily from the bones; a tougher partridge may need more time. Add hot water if the level drops too much.
2. Add the vegetables. When the partridge is almost ready, peel the potatoes and carrots and cut them into small pieces. Add them to the stock and cook for a further 15 to 20 minutes, until tender.
3. Prepare the meat. Remove the partridge and ham. Leave them to cool just enough to handle. Shred the partridge and carefully check for small bones and cartilage. Dice the ham, if the product allows; if it comes sliced, cut it into strips.
4. Make the creamy base. Set aside one cup of stock and leave it to cool slightly. Blend the onion, potatoes, carrots and beans with the remaining stock. For a finer texture, pass through a sieve and return to the pot.
5. Thicken the soup. Mix the toasted flour into the cup of warm stock, ensuring there are no lumps. Pour it into the pot in a thin stream, stirring constantly, and simmer for 3 to 5 minutes to cook the flour. If it becomes too thick, add hot water gradually.
6. Finish. Return the partridge and ham to the pot and heat thoroughly. Turn off the heat, add the chopped coriander and mint, taste and adjust the salt only at the end: the ham has already seasoned the stock.

Serving tips

Serve hot, distributing the meat between the bowls. Before serving, check once more that no small partridge bones remain.

Wine pairing

I suggest Cartuxa Branco 2024 – DOC Alentejo–Évora, from the Eugénio de Almeida Foundation, served chilled at the table.

Preparing in advance

You can cook and shred the partridge the day before. Cool it quickly, store the meat and stock covered in the refrigerator, and finish the soup close to serving time. Reheat thoroughly; if it thickens while resting, add a little hot water.

More game flavours

For another suggestion, discover our Alentejo-Style Partridge.

Source and adaptations

The Gastronomic Charter of Alentejo (2013), p. 685. Recipe collected in Almodôvar during an interview with Ana Margarida Rodrigues by Lúcia Lampreia and Vera Cara Roxa, in 2012.

Recipe collected in the Baixo Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo”. The source specifies 1 partridge, 10 g of white beans, 6 medium potatoes, 3 carrots and 100 g of ham, without indicating whether the beans are dry or cooked. This version uses 100 g of cooked beans, 3 potatoes, 2 carrots and 80 g of ham, corresponding to one pack of the associated product. The water, flour, yield and timings are practical adaptations and estimates, not the results of a cooking trial.

Illustrative image generated for this article.