Description
A hearty and flavorful pheasant soup made from scratch by preparing a rich pheasant stock and combining it with fresh vegetables and tender pheasant meat. This comforting soup maximizes the use of pheasant carcasses and is perfect for a nourishing meal.
Ingredients
Scale
Stock Ingredients
- 2 pheasant carcasses (cooked or uncooked)
- 2 litres water
- 2 sticks celery
- 1 onion
- 2 carrots
- 2 bay leaves
- 5 peppercorns
- 1 tsp salt
Soup Ingredients
- 200 g cooked pheasant (adjust quantity between 100 – 200 g if needed)
- 2 carrots
- 2 sticks celery
- 1 onion
- 1 leek
- 3 tbsp flour
- 1.5 litres pheasant stock (prepared from above)
- 1 tbsp oil
- 1 tbsp butter
- Seasoning: salt and pepper to taste
Instructions
- Prepare the Stock: Place the pheasant carcasses in a large pot with 2 litres of water. Add celery sticks, onion, carrots, bay leaves, peppercorns, and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook gently for about 3 hours (190 minutes) to extract rich flavors. Skim off any impurities occasionally.
- Strain the Stock: Remove the carcasses and vegetables from the stock using a slotted spoon or strainer. Reserve the clear stock for the soup and discard solids. Set the stock aside.
- Prepare the Vegetables: Dice the 2 carrots, 2 celery sticks, onion, and leek for the soup. Heat oil and butter in a large pot over medium heat.
- Sauté the Vegetables: Add the chopped onion, leek, carrot, and celery to the pot. Cook gently until softened and fragrant, about 5-7 minutes. Stir occasionally to prevent sticking.
- Make the Roux: Sprinkle the flour over the softened vegetables and stir well to coat them evenly. Cook for 2-3 minutes to eliminate the raw flour taste, stirring constantly to form a light roux.
- Add the Stock: Gradually pour in the prepared pheasant stock while stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then simmer until the soup thickens slightly.
- Add Cooked Pheasant Meat: Chop the cooked pheasant meat into bite-sized pieces and add it to the soup. Allow to simmer for an additional 10-15 minutes so flavors meld together and the meat heats through.
- Season the Soup: Taste and season with salt and freshly ground black pepper as needed. Adjust seasoning to preference.
- Serve: Ladle the hot pheasant soup into bowls and serve immediately, enjoying a warm, comforting meal.
Notes
- Making the stock from pheasant carcasses stretches the meat and enhances the soup’s depth of flavor.
- Use cooked or uncooked pheasant carcasses according to availability; cooking uncooked carcasses will require longer simmering.
- Adjust thickness by varying flour quantity or adding more stock if needed.
- This soup is perfect for chilly days and can be refrigerated for up to 3 days or frozen for later enjoyment.
Nutrition
- Serving Size: 1 serving
- Calories: 145 kcal
- Sugar: 7 g
- Sodium: 1466 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 21 mg
