Chunky Pheasant and Bean Soup

A delicious soup and hearty soup that you will love to eat!

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Course Main Course

Cuisine American

Servings 3 Servings

Ingredients

  

• 2/3 Cup Dried Pinto or Borlotti Beans Soak them overnight
• 2 Tbsp Olive Oil
• 1 Onion Peeled and finely chopped
• 2 Sticks Celery Finely chopped
• 1 Large Carrot Peeled and finely chopped
• 2 Garlic Cloves Peeled and finely chopped
• 1 Small glass White White
• 1 Cup MacFarlane Pheasant Meat (Whole Pheasant) Cooked
• 2 1/3 Cups Stock Chicken, game, or vegetable. Can use cooking juice from the pheasant meat as well
• 1 Bay Leaf
• 1 Sprig Thyme Optional
• Salt To taste
• Ground Black Pepper To taste
• Extra Virgin Olive Oil

Instructions

 

• Drain the beans.
• Put them in a pan, cover with water, bring up to a boil, turn down the heat and simmer until tender – around an hour, but it will depend on the variety and freshness of the beans.
• Drain and set aside.
• Heat the olive oil in a large, heavy-based pan. 
• Add the onion, celery, carrot and garlic, and sweat down until soft – 10-12 minutes.
• Add the wine and simmer until reduced by about half.
• Add the cooked beans, the pheasant, the stock and herbs, bring to a simmer and cook for 10-20 minutes,just to help the beans absorb the flavours.
• Remove the bay leaf and thyme, if using. 
• You now need partially to blend the soup so it thickensup but remains nice and chunky.
• The easiest way to do this is to plunge a stick blender into the pot and give a few blitzes. 
• Alternatively, take out a couple of mugfuls of the soup, blend in aprocessor and return to the pan.
•  Failing that, just mash the beans a bit with a potato masher.
• Season well and serve, piping hot, with a generous slosh of very good olive oil on top and somebread.

Topics Entrees