Serving
Sprinkle the soup with chopped parsley and serve with croutons. Serve the meat with boiled vegetables.
Soup from pheasant hen meat will have more flavour.
Ingredients
- 1 pheasant (800-1000 g)
- 2 l water
- 150 g carrot
- 200 g kohlrabi
- 150 g celery root
- 100 g parsley root
- some peppercorn
- 1 stalk celery
- 1 tablespoon Vegeta
- 100 ml cooking cream
- 1 tablespoon lemon juice
- 20 ml cognac
- 1 tablespoon chopped parsley
We used
Vegeta
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 90 min
- 1 Place cleaned pheasant meat into warm water and add root vegetables, peppercorn, celery stalk and Vegeta when it boils.
- 2 Cook covered over low heat for about 1 – 1.5 hours until the meat is tender. Take out the meat and drain the soup.
- 3 Bring the soup to the boil and stir in sour cream, lemon juice and cognac and let boil through.