Description
A hearty and flavorful pheasant soup made from scratch, starting with a rich homemade pheasant stock, then combined with tender cooked pheasant and fresh vegetables to create a comforting and nourishing meal. Perfect for utilizing the whole bird and maximizing flavor in a warming soup.
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 between 100 – 200 g if required)
- 2 carrots
- 2 sticks celery
- 1 onion
- 1 leek
- 3 tbsp flour
- 1.5 litres pheasant stock
- 1 tbsp oil
- 1 tbsp butter
- Seasoning: salt and pepper to taste
Instructions
- Prepare the Stock: Place the pheasant carcasses in a large stockpot and cover with 2 litres of water. Add the celery sticks, onion, carrots, bay leaves, peppercorns, and salt. Bring the mixture to a simmer over medium heat and cook gently for approximately 3 hours (190 minutes), skimming any impurities from the surface to keep the stock clear and flavorful.
- Strain the Stock: Once the stock has developed a rich flavor, strain out the solids, reserving the liquid stock. Set the stock aside to use for the soup base.
- Prepare the Soup Vegetables: Finely chop the carrots, celery, onion, and leek for the soup. Heat oil and butter together in a large saucepan over medium heat until melted and hot.
- Sauté Vegetables: Add the chopped carrots, celery, onion, and leek to the pan. Cook gently, stirring occasionally, until the vegetables become soft and translucent, approximately 8-10 minutes.
- Add Flour to Make Roux: Sprinkle the flour over the softened vegetables and cook for 2-3 minutes, stirring constantly to form a roux. This will help thicken the soup later.
- Add Stock to Soup Base: Gradually pour in the prepared pheasant stock while stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce to a simmer.
- Add Pheasant Meat: Shred or chop the cooked pheasant meat into bite-sized pieces and add it to the soup. Simmer for an additional 15-20 minutes to allow flavors to meld.
- Season Soup: Taste the soup and season with salt and pepper as needed. Serve hot for a satisfying and comforting meal.
Notes
- Make a delicious pheasant soup from scratch by preparing your own stock for maximum flavor and to make the meat go further.
- If using uncooked carcasses, ensure they are thoroughly cooked when making the stock.
- Adjust the amount of cooked pheasant meat depending on how rich and meaty you prefer your soup.
- For a smoother texture, you can blend a portion of the soup before adding the pheasant meat back in.
- This soup stores well and tastes even better the next day as flavors meld.
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
