What I like best about the spicy almond soup recipe is that it is such a healthy combination of vegetables, low fat pheasant meat, and nuts. These ingredients are well known for their nutritive value, but every ingredient in this soup has health benefits. The jalapeño peppers are low in fat and sodium and an excellent source of dietary fiber. They also provide the vitamins A, B1, B6, B12, C, K, potassium, copper and manganese. The ginger is known for its anti-inflammatory qualities. Even the sprigs of parsley are an excellent source of folate, iron and vitamin K and C. When you put the ingredients together to make this soup, you will not only find it mouth watering but your body will thank you for all the extra nutrition when you eat it.
Lisa Erickson provided us with this recipe and you can find it, and many other delicious recipes, in our free pheasant cookbook.Don’t forget to download it when you finish checking out this awesome recipe.
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 jalapeños 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
Melt the butter in a Dutch oven over med/high heat. Add the onion and ginger root and 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 the heat and let cool slightly. Transfer ingredients to the food processor or blender and process for 1-2 minutes. Pour the broth through the feed tube and blend 30 seconds longer.Pour the soup back in to the Dutch oven and bring to a boil. Remove the soup from the heat and add the cream.
Over very low heat warm the soup again, stirring occasionally.Serve with crusty bread and garnish with sprigs of parsley.