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Spicy Almond Pheasant Soup
A really great soup with a kick! If you like a little spice you will want to try this recipe out.
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Course
Main Course
Cuisine
American
Servings
2
Servings
Ingredients
6
Tbsp
Butter
1/3
Cup
Onion
Chopped
1
tsp
Fresh Ginger
3/4
Cup
Toasted Slivered Almonds
Finely ground
1
tsp
Salt
1/2
tsp
Pepper
1-2
tsp
Jalapenos
From a jar
2
Carrots
Sliced
1/2
Cup
Peas
Frozen
1
Cup
MacFarlane Pheasant Breast
Cubed
2
Cup
Pheasant Broth
Or chicken Broth
1
Cup
Half and Half
Sprigs
Fresh Parsley
Crusty Bread
Instructions
Melt the butter in Dutch oven over medium 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.
Removefrom 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 Dutchoven 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 garnish with sprigs of parsley.
Notes
The Wellbeing Kitchen, By Lisa Erickson
Topics
Entrees, Pheasant Breast