Lentil Pheasant Soup Recipe

Step 1

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately.

Things You'll Need

  • 2tb Olive oil
  • 2tb Unsalted butter
  • 3 Carrots cut into 1/2-in
  • -Dice
  • 3 Celery stalks cup into
  • -1/2-in dice
  • 1md Parsnip, peeled cut into
  • -1/4-in dice
  • 3cl Garlic, minced and peeled
  • 4c Defatted canned or fresh
  • -Made chicken broth
  • 3c Drained crushed canned
  • Plum tomatos
  • 1c Dried lentils rinsed well
  • 2lb Pheasant/chicken/guinea
  • -hen Quartered with backbone
  • 6tb Italian parsley
  • 1tb Chopped fresh rosemary OR
  • 1ts Dried rosemary
  • 1/4ts Ground allspice
  • Fresh ground black pepper
  • Salt to taste optional
  • 3/4c Dry sherry

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