Caribou Soup
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
caribou
|
|
| 1 | x |
vegetable oil
for browning meat |
*
|
| 8 | cups |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 4 | each |
juniper berries
|
*
|
| 2 | each |
cloves
|
*
|
| ½ | cup |
white wine
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 4 | small |
potatoes
quartered |
|
| 1 | each |
carrots
peeled and sliced |
|
| 1 | each |
parsnips
peeled and diced |
*
|
| ½ | cup |
turnip
peeled and diced |
*
|
| ½ | cup |
cabbage
shredded |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | medium |
banana peppers
chopped |
|
| ½ | cup |
green peas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
caribou
|
|
| 1 | x |
vegetable oil
for browning meat |
*
|
| 1.9 | l |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 4 | each |
juniper berries
|
*
|
| 2 | each |
cloves
|
*
|
| 118 | ml |
white wine
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 4 | small |
potatoes
quartered |
|
| 1 | each |
carrots
peeled and sliced |
|
| 1 | each |
parsnips
peeled and diced |
*
|
| 118 | ml |
turnip
peeled and diced |
*
|
| 118 | ml |
cabbage
shredded |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | medium |
banana peppers
chopped |
|
| 118 | ml |
green peas
|
|
Directions
Trim the meat from the bones and cube in coarse dice.
Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours.
Remove the bones and strain the stock.
Return the broth to the pot.
In a skillet brown the meat in a little oil or bacon fat.
Add to the pot.
Add the remaining ingredients except the peas and simmer ½ hr or more.
Add the peas minutes before serving.
This soup is best re-heated the second day.
