Spicy Almond Pheasant Soup

The Wellbeing Kitchen, By Lisa Erickson

6 tablespoons butter
1/3 cup chopped onion
1 teaspoon fresh ginger
¾ cup toasted slivered almonds finely ground
1 teaspoon salt
½ teaspoon Pepper
1-2 teaspoons jalapenos from a jar
2 carrots, sliced
½ cup frozen peas
1 cup pheasant breast cubed
2 cups pheasant broth or chicken broth
1 cup ½ & ½
Sprigs of fresh parsley
Crusty bread

Melt the butter in Dutch oven over med/high heat. Add the onion and ginger root, sauté until tender. Lower the heat and add the almonds salt, pepper, jalapeño, carrots, peas and pheasant. Fry for about 10 minutes until the pheasant is cooked, stirring constantly. Remove from heat and let cool slightly. Transfer to food processer or blender and process for 1-2 minutes. Pour the broth through the feed tube and blend 30 seconds longer. Pour soup back in to Dutch oven and bring to a rolling boil. Off the heat, add the cream. Over low heat warm soup again, stirring occasionally and serve with crusty bread and garnished with sprigs of parsley.

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