Pheasant and lentil soup

 

Recipe Categories : | All Soups | Pheasant | Lentils | Chicken Soups |

Serves : 6

Ingredients :

  • remains of 2 cooked pheasant carcasses and finely-chopped meat
  • 1 large onion
  • 2 thin leeks
  • 1 large carrot, quartered
  • 2 stalks celery
  • 3 stalks parsley
  • 1 small bay leaf
  • salt and freshly ground pepper, to taste
  • 6 black peppercorns
  • 225g green or brown lentils
  • 4 small carrots
  • 3 tbsp olive oil

Preparation and Cooking Instructions

  1. Keep the chopped meat from the carcasses in the refrigerator. Put the carcasses into a large saucepan with the outer layer of onion and its skin, the green parts of the leeks, the quartered carrot and the tough ends of the celery. Add 2 liters of water, with the herbs, salt and peppercorns. Bring slowly to the boil, skimming once or twice, then simmer, covered, for three hours. Strain the stock and chill.
  2. Meanwhile, soak the lentils in cold water for three hours. Chop the reserved onion and celery and slice the reserved white parts of the leeks and the small carrots. Heat the oil in a heavy saucepan and cook the onions and leeks gently fro 5 minutes, then add the celery and carrots and cook for a further 5 minutes. Reheat the stock. Drain the lentils, add to the pan and stir for 3-4 minutes, then add the hot stock. Add salt and pepper and bring to the boil, then simmer gently, half covered, for 35-45 minutes until the lentils are soft.
  3. When the soup is cooked, check the seasoning and add stock if necessary. Stir in the diced pheasant, cover and stand for 5-10 minutes before serving.
  4. Cooks notes : It is often best to prepare the stock a day in advance.