Spicy Almond Pheasant Soup

Spicy Almond Pheasant Soup

6 Tbsp butter

1/3 cup chopped onion

1 tsp fresh ginger

¾ cup toasted slivered almonds finely ground

1 tsp salt

½ tsp Pepper

1-2 tbsp 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, saute until tender.

Lower the heat and add the almonds salt, pepper, jalapeno, carrots, peas and pheasant. Fry for about 7-10 minutes until the pheasant is cooked, stirring constantly.

Remove from heat and let cool slightly. Transfer to food processor 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 garnished with sprigs of parsley and crusty bread.

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