Lentil Pheasant Soup
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 3 | each |
carrots
diced |
|
| 3 | each |
celery stalks
diced |
|
| 1 | medium |
parsnips
peeled |
*
|
| 3 | cloves |
garlic
minced |
|
| 4 | cups |
chicken broth
|
|
| 3 | cups |
tomatoes
crushed |
|
| 1 | cup |
lentils
dried |
|
| 2 | pound |
pheasant
|
|
| 6 | tablespoons |
italian parsley
|
|
| 1 | tablespoon |
rosemary leaves
chopped |
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| ¼ | teaspoon |
allspice
ground |
|
| ¾ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 3 | each |
carrots
diced |
|
| 3 | each |
celery stalks
diced |
|
| 1 | medium |
parsnips
peeled |
*
|
| 3 | cloves |
garlic
minced |
|
| 946 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
tomatoes
crushed |
|
| 237 | ml |
lentils
dried |
|
| 907.2 | g |
pheasant
|
|
| 9E+1 | ml |
italian parsley
|
|
| 15 | ml |
rosemary leaves
chopped |
|
| 5 | ml |
rosemary leaves
dried |
|
| 1.3 | ml |
allspice
ground |
|
| 177 | ml |
sherry
dry |
*
|
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.
