Lentil pheasant soup Recipe

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Lentil pheasant soup

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Categories:	Soups & Stews	Rating:	0
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Ingredients:

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

Procedures:

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