Pheasant Lentil Soup

Name: Pheasant Lentil Soup
Yield: 6 portions
Ingredients: ¼ cup Madeira; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 7 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 cup dried lentils; 4 tablespoons (½ stick) unsalted butter; 4 cloves garlic, finely minced; 8 cups Berta’s Chicken Stock or canned broth; 8 cups Berta’s Chicken Stock or canned broth; 1 pheasant (about 1¾ pounds), well rinsed and halved; 3 small leeks (white part and 3 inches green), well rinsed and thinly sliced; 3 small leeks (white part and 3 inches green), well rinsed and thinly sliced; 2 or 3 large carrots, peeled and diced (2 cups); 2 large onions, diced (2 cups)

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We tend to think of pheasant as being difficult to obtain and prepare—but ask your butcher for one in the fall and try this simply prepared soup. You will marvel at the flavor the pheasant brings to this dish. Adding some Madeira just before serving dresses this soup up to be the focal point of a meal.

Ingredients

4 tablespoons (½ stick) unsalted butter
3 small leeks (white part and

Gluten-free
Soup

Method

Melt the butter in a large soup pot over medium-low heat. Add the leeks, carrots, onions, and garlic, and cook until the vegetables are wilted, 15 minutes.
Add the stock, pheasant, lentils, 3 tablespoons of the parsley, and salt and pepper. Bring just to a boil, red