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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
2 Tablespoon(s) Tomatoes, crushed
2 Tablespoon(s) Unsalted butter
3 Carrots cut into 1/2-in Dice
3 Celery stalks cup into 1/2-in dice
1 medium Parsnip, peeled cut into 1/4-in dice
3 Centiliter(s) Garlic, minced and peeled
4 Cup(s) Defatted canned or fresh Made chicken broth
3 Cup(s) Drained crushed canned
1 Cup(s) Dried lentils rinsed well
2 Pound(s) Pheasant/chicken/guinea hen Quartered with backbone
6 Tablespoon(s) Italian parsley
1 Tablespoon(s) Chopped fresh rosemary OR
1 Teaspoon(s) Dried rosemary
1/4 Teaspoon(s) Ground allspice
3/4 Cup(s) Raw wheat germ |
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