Name: Fall Soup of the Hunter with Pheasant and Cream of Lentils (Potage Chasseur)
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: For 4 to 6 people
Cuisine: French
Ingredients: Carrots (2 medium); Pheasant, can be a fairly old bird (about 3½ to 4 lbs.); Crystal salt, freshly ground black pepper, rosemary, thyme; Fried garlic croûtons; Leeks, white part only (2 medium); Lentils, fancy large (½ lb.); Lemon (1); Dry white wine (½ bottle); Clear chicken broth (2 quarts); Sweet butter (6 ounces); Yellow onion (1 medium); Parsley (small bunch)

Preparation info

For
4 to 6
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is a magnificently rich and hearty soup—almost a main course in itself—certainly a dramatic centerpiece for an informal buffet or supper. It is creamy and gamy at the same time and should be accompanied by a big, full-bodied, aromatic white wine, say, a Bâtard-Montrachet from the Côte d’Or of Burgundy. (See discussion; menu and wine suggestions.)