Chunky Pheasant and Bean Soup
A delicious soup and hearty soup that you will love to eat!
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 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.
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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.
