Pheasant Soup
Amanda
Make a delicious pheasant soup from scratch, by making the stock and the soup in easy stages,to make the meat go further.
Prep Time 30 minutes mins
Cook Time 3 hours hrs 10 minutes mins
Total Time 3 hours hrs 40 minutes mins
Course Soup
Cuisine British
Servings 6
Calories 145 kcal
For the stock
- 2 pheasant carcasses cooked or uncooked
- 2 litres water
- 2 sticks celery
- 1 onion
- 2 carrots
- 2 bay leaves
- 5 peppercorns
- 1 teaspoon salt
For the soup
- 200 g cooked pheasant 100 - 200 g if required
- 2 carrots
- 2 sticks celery
- 1 onion
- 1 leek
- 3 tablespoon flour
- 1.5 litres stock
- 1 tablespoon oil
- 1 tablespoon butter
- seasoning salt and pepper to taste if needed
For the stock
Scrub the carrots and cut into chunks.
Peel and quarter the onions and roughly chop the celery.
Put the vegetables, pheasant carcasses, salt, peppercorns and bay leaves into a stock pot.
Bring the mix to a simmer and cook for about 3 hours.
Strain the stock into a large bowl with a colander. Discard the bones and vegetables.
For the soup
Peel the onion and carrot and chop into small dice..
Wash the leek and celery and remove the ends. Cut the leek into quarters lengthways and slice and finely chop the celery.
Put the oil and butter in a clean stock pot over a medium heat and add the chopped vegetables.
Cook for 5 - 10 minutes, stirring regularly, until the vegetables are softened.
Add the flour and stir for a minute until absorbed.
Gradually add the stock and stir as it comes to a simmer and thickens.
Add the cooked and shredded pheasant meat to warm through for 5 minutes.
Check the seasoning and serve.
Calories: 145kcalCarbohydrates: 16gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 21mgSodium: 1466mgPotassium: 358mgFiber: 3gSugar: 7gVitamin A: 7748IUVitamin C: 9mgCalcium: 59mgIron: 1mg
Keyword pheasant soup, pheasant stock