🫙 From the Spice Rack

Lentil Pheasant Soup

Name: Lentil Pheasant Soup
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 3 carrots cut into 1/2-in; 4 cup defatted canned or fresh; 2 lb pheasant/chicken/guinea; 1 tbsp chopped fresh rosemary or; 1 tsp dried rosemary; 1/4 tsp ground allspice

2 tb Olive oil 2 tb Unsalted butter 3 Carrots cut into 1/2-in -Dice 3 Celery stalks cup into -1/2-in dice 1 md Parsnip, peeled cut into -1/4-in dice 3 cl Garlic, minced and peeled

italianmaineasy

Ingredients8 items

Ingredients

2tbsp olive oil
2tbsp unsalted butter
3carrots cut into 1/2-in
4cup defatted canned or fresh
2lbpheasant/chicken/guinea
1tbsp chopped fresh rosemary or
1tsp dried rosemary
1/4tsp ground allspice

Directions

1
2 tb Olive oil 2 tb Unsalted butter 3 Carrots cut into 1/2-in -Dice 3 Celery stalks cup into -1/2-in dice 1 md Parsnip, peeled cut into -1/4
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

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