Yield: 1 servings
2 tbsp Olive oil
2 tbsp Unsalted butter
3 Carrots cut into ½-in
3 Celery stalks cup into
1 med Parsnip, peeled cut into
3 cl Garlic, minced and peeled
4 cup Defatted canned or fresh
Made chicken broth
3 cup Drained crushed canned
1 cup Dried lentils rinsed well
2 lbs Pheasant/chicken/guinea hen
Quartered with backbone
6 tbsp Italian parsley
1 tbsp Chopped fresh rosemary OR
1 tsp Dried rosemary
1/4 tsp Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 cup Dry sherry
Heat oil and butter in s soup pot.
Add carrots, onions, celery, parsnip and garlic.
Cook, covered, over medium heat for 15 minutes to wilt vegetables.
Add broth, tomatos, lentils, pheasant legs and backbone.
Simmer, partially covered, for 15 minutes.
Add pheasant breasts and simmer another 15 minutes.
Remove legs and breasts; reserve.
Leave backbone in. add 4 tb parsley, rosemary, allspice, pepper and salt.
Stir and simmer, covered, another 20 minutes.
While soup simmers, remove skin from pheasant and shred meat.
Remove cover from soup, add shredded pheasant, shhery and remaining parsley.