Pheasant and Rice Soup

This delicious one pot meal is ideal for those lazy Sunday afternoons and even the fussiest of children will wolf this down.


My mum used to make this soup when I was a kid, using the leftover of chicken carcass from the previous nights roast dinner. Using some cupboard essentials, this is a super cheap dish to make and whilst I have used pheasant, you can use any game bird or chicken as a substitute.


The key ingredients here are pheasant, carrot, onion and celery. If you don’t have rice then you can use spaghetti as an alternative and you have chicken noodle soup, it is so easy.


This soup will last for a few days in the fridge but it also freezes really well which is perfect if you like to cook in bulk and plan ahead.


Makes 8-10 servings

Prep time: 10 minutes

Cooking time: 1 hour


Ingredients

1 whole pheasant, plucked and skinned

1 whole onion, diced

2 celery stalks, diced

3 large carrots, diced 200g sweetcorn

2 garlic cloves

2 egg whites

1 tbsp olive oil

1 chicken stock cube

1 tbsp dried mixed herbs

200g white rice

2 litres water

Salt

Pepper


Method


First, you want to dice your carrot, onion and celery to make the mirepoi which forms the base of the soup. Transfer everything into a stockpot with the garlic and olive oil then let them gently sweat for 5-10 minutes over a medium heat.


Place the pheasant carcass into the stockpot and cover with water. Bring the heat to a rolling boil and let the chicken cook for 20 minutes. Next, remove the carcass from the broth and shred the meat.

Transfer the meat back to the pot along with the chicken stock, sweet corn, herbs and rice, then let it simmer for 40 minutes. As the soup simmers, add salt and pepper to your liking, tasting it as it cooks. The rice will become light and fluffy and if the water starts to reduce, simply top back up with some more.


Once cooked, remove from the heat and quickly stir in two egg whites.

Serve hot.




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