Andrea Bloom's Pea and Fennel Soup

I came across this nice soup yesterday posted in the Jewish Journal. I don't usually think of pea soup as exciting until I saw this recipe with just the right ingredients in it. So I am looking forward to giving this a try.

Andrea Bloom's Pea and Fennel Soup

3 tablespoons olive oil
1 cup diced celery
1 cup diced white potato
1 leek (white part only) diced
1 fennel bulb (fronds removed) diced (save thin slices for garnish)
2 pounds frozen or fresh peas
Salt and pepper to taste
2 cans (10.5 ounces each) Manischewitz chicken broth
1/3 cup (packed) light brown sugar

In a 10-quart stockpot, heat two tablespoons of the olive oil over medium-high heat. Add celery, potato, leek and fennel and sauté, stirring often, until soft, three to five minutes. Add peas, season with salt and pepper and continue sautéing for three minutes. Add chicken broth, brown sugar and two cups water. Bring to a boil. Reduce heat and simmer covered, until vegetables are soft, 20 to 25 minutes.

Puree the soup in batches in a blender. Season with salt and pepper. When ready to serve, stir in remaining olive oil. Garnish with fennel slices.

Makes six to eight servings.

Soup Delivery!

It's always nice to hear from my blog readers and yesterday I received a nice message from David J. Ansel.

Soup fans everywhere know this man as the Soup Peddler. His website is located at http://www.souppeddler.com/

If you live in Austin you can get his soups delivered right to your door! You can either sign up for his email newsletter or check the website to see what’s being offered each week.

While you're there check out his book that is available through Amazon. The Soup Peddler's Slow & Difficult Soups: Recipes And Reveries.

If you don't have a copy of it yet I highly recommend it.

Sausage Gumbo

If you've had gumbo before then you know this is a simple recipe with the essential basic ingredients of the Creole favorite. If you've never had gumbo before it does have a kick to it. So if you like hot or spicy foods chances are you will enjoy this.

12 ounces hot Italian turkey sausage links, removed from casings
2 teaspoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning (see Ingredient note)
2 tablespoons all-purpose flour
4 cups chopped tomatoes
4 cups reduced-sodium chicken broth
2 1/2 cups frozen chopped okra
3/4 cup instant brown rice
1 bunch scallions, trimmed and sliced (optional)

1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.

2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.

3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Per serving: 183 calories; 6 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 22 g carbohydrate; 12 g protein; 3 g fiber; 630 mg sodium.
Nutrition bonus: Vitamin C (50% daily value), Vitamin A (15% dv).

Ingredient note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Albondigas Soup

"Albondigas" means "meatballs" in Spanish, and the trick to perfect albondigas soup is to put chopped mint leaves into the meatballs. The mint is what gives an albondigas soup meatball its unique flavor.

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)

2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces

1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper

1/1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.

Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs to soup. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Serves 6-8.

Merry Christmas

Wishing all my blog readers and subscribers a nice holiday and lots of good eats.

Posting will resume on December 27.

Have a lovely holiday,

The Soup-aholic

Calico Ham and Bean Soup

The recipe can be made with leftover Christmas ham or a ham slice from the supermarket. Great recipe for the after xmas left overs.

1 pound dried three-bean mix (see note)
6 cups water (we used 3 cups of chicken broth and 3 of water)
2 cups cooked ham, chopped into bite-size pieces
1 cup chopped onion
1 cup chopped carrot
1 to 2 teaspoons Italian herbs (we used a large pinch of oregano, basil, rosemary and powdered garlic)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves

Rinse beans in colander and drain. In a 3 1/2-, 4- or 5-quart crock pot combine beans, liquid, ham, onion, carrot and seasonings. Cover and cook in crockpot on low for 8 to 10 hours or on high for 4 to 5 hours. Discard bay leaves before serving.

Note: If you can't find a three-bean mix, use one pound of navy beans. Better yet, buy a pound each of navy, kidney and lima beans, use a third of each and save the others for future meals.

Tip: Add a stalk of sliced celery and chopped celery leaves to up the veggie count and add extra flavor.

Recipe by Sugardale Ham kitchens

Cheddar and Chive Biscuits

Every once in a while I like to throw in a recipe that could accompany a nice soup or stew meal. This sounded perfect. Published in mywesttexas.com.

From "Mary Engelbreit's 'Tis the Season Holiday Cookbook"

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup grated (about 3 ounces) sharp Cheddar cheese
2 tablespoons minced chives or finely minced scallion greens
3/4 cup, plus 2 to 3 tablespoons, buttermilk


Position a rack in the center of the oven and preheat oven to 425. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. With a fork, stir in cheese and chives until well blended. Stir in 3/4 cup plus 2 tablespoons of the buttermilk just until combined; if the dough seems dry, stir in up to 1 more tablespoon buttermilk.

Turn the dough out onto a lightly floured surface and knead very briefly just until it comes together; do not overwork. With lightly floured hands, pat out the dough to a 1/2 inch thickness. Using a lightly floured 2-inch biscuit cutter (or a glass) cut out biscuits and place them about 1 inch apart on an ungreased baking sheet. Press the scraps of dough together, pat out again to a 1/2-inch thickness, and cut out more biscuits.

Bake for 14 to 16 minutes, until the biscuits have risen and are golden brown on top. Serve hot. (The biscuits can be baked up to 8 hours ahead. To reheat, wrap loosely in foil and reheat in a preheated 350 oven for about 10 minutes.)

Sunchoke Bisque with Crispy Bacon

Recipe by Chef Didier Ageorges, Chalk Hill Estate, Santa Rosa /insidebayarea.com

2 tablespoons butter
1 onion, minced
2 pounds of peeled and diced sunchokes (also called Jerusalem artichokes)
1 quart chicken stock
3 tablespoons whipping cream
Salt and white pepper, to taste
4 slices smoked bacon, chopped and fried
1 to 2 tablespoons chopped chives

In a heavy bottomed pot over medium heat, melt the butter. Add the onions and cook gently until translucent, but not browned. Add the sunchokes and chicken stock and simmer until the sunchokes are tender when pierced with a fork, about 20 minutes. Remove from heat.

Using a hand blender or a food processor, blend the sunchoke and onion mixture with the cream until smooth. Season to taste with salt and white pepper. Return soup to stove to keep warm, but do not allow the soup to boil.

Serve soup in warmed bowls. Sprinkle each serving with bacon and chives.

Serves 4.

Per serving: 332 Calories; 13g Fat; 8g Protein; 43g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 2438mg Sodium.

Avgolemono

Makes 4 servings.

6 cups chicken stock or prepared broth
½ cup long-grain white rice
4 egg yolks, lightly beaten
¼ cup fresh lemon juice
1 teaspoon finely chopped lemon zest
Salt and freshly ground white pepper to taste
2 tablespoons finely chopped flat-leaf parsley

To prepare rice: In large saucepan over medium-high heat, bring stock to a boil. Add rice. Cook, uncovered, for 15 minutes or until rice is tender.

To make soup: In medium bowl, whisk together egg yolks, lemon juice and lemon zest. Whisking constantly to prevent curdling, slowly add 1 cup hot stock into egg mixture. Reduce heat under stock to medium low. Slowly stir in tempered egg mixture. Cook, stirring, for 3 to 4 minutes or until soup is slightly thickened. (Note: Do not boil.) Season with salt and white pepper.

To serve: Ladle soup into warmed bowls. Garnish with parsley.

Cream of Spinach Soup

2 (5 to 7 ounces each) boxes low-fat, fully cooked breakfast sausage links, cut into very thin slices vertically
1 27-ounce can spinach, not drained
3/4 ounce can 98 percent fat-free cream of celery soup (do not make as directed)
1 cup fat-free, liquid nondairy creamer
1 cup frozen or freshly chopped onion
2-1/2 tablespoons imitation-butter-flavored sprinkles (found in the spice aisle)
1/2 teaspoon lemon pepper
6 large rye Kaiser rolls (optional)

Spray slow cooker with nonfat cooking spray. Gently stir together sausage, spinach, celery soup, creamer, onion, butter-flavored sprinkles and lemon pepper until all of the ingredients are well-mixed. Cover and cook 3 hours on high. If desired, hollow out 6 large Kaiser rolls and ladle soup into bread bowls.

Yield: 7 servings
"Busy People's Fun, Fast, Festive Christmas Cookbook"

Taco Soup

3 pounds ground chuck (or whatever ground meat you prefer)
2 large onions, chopped
6-8 ribs celery, chopped
2 buttons garlic, minced
2 cans stewed tomatoes (regular size)
1 can Rotel tomatoes
2 cans pinto beans
2 cans white shoe peg corn
2 enveloped taco seasoning
1 envelope Ranch Butter-milk seasoning (dry mix)

Brown meat. Drain. Add onions, celery and garlic until tender. In a large pot, add meat mixture to tomatoes, beans, corn and Rotel tomatoes. Add seasonings. Simmer about 30-45 minutes. Garnish individual bowls with a dollop of sour cream and grated cheese.

Parsnip Soup

Roasting the parsnips adds to their deliciously sweet flavor.

21/2 pounds fresh parsnips, peeled
1 tablespoon vegetable oil (we use canola)
3 tablespoons butter
1 cup chopped onions
8 cups vegetable broth (we use 22/3 tablespoons Better Than Bouillon Vegetable Base and 8 cups water)
1/8 teaspoon fresh-grated nutmeg
Dash ground cinnamon
Salt and fresh-ground black pepper, to taste
½ cup cooked and crumbled lean bacon, for garnish
½ cup sour cream, for garnish

Preheat the oven to 400 degrees. Cut the parsnips into 1-inch pieces and place on a jellyroll pan in a single layer. Drizzle with the oil and toss to coat lightly. Roast the parsnips 25 to 30 minutes, stirring occasionally, or until they are lightly browned.

In a large saucepan, melt the butter over medium heat. Saute the onions about 3 minutes or until they begin to take on color. Add the parsnips and saute another 3 minutes. Add the vegetable broth and bring to a boil. Reduce the heat and simmer about 8 minutes or until the parsnips are very tender.

In a food processor fitted with the metal blade or a good blender, puree the soup in batches. Or use an immersion blender. Return the soup to the saucepan and season with the nutmeg, cinnamon, salt and pepper. The soup can be made a day ahead and reheated slowly to a simmer. Garnish each serving with about 1 tablespoon crumbled bacon and 1 tablespoon sour cream, if desired. Makes 8 servings.

Per serving: 199 calories, 45 percent calories from fat, 10 grams total fat, 5 grams saturated fat, 26 milligrams cholesterol, 22 grams carbohydrates, 5 grams total fiber, 8 grams total sugars, 17 grams net carbs, 4 grams protein, 1,179 milligrams sodium.

Found in the Sun-Sentinel.

Hot Floret Soup

Ingredients:

1\2 kg chopped brocolli
1\2 kg. chopped cauliflower
2 medium onions chopped
1 medium potato peeled and chopped
10 almonds peeled and chopped
10 cashew nuts chopped
1 clove garlic crushed
2 cups water
1 cup skimmed milk
1 tsp. Butter
salt to taste
Fresh ground pepper to taste

Procedure

Heat butter in a large saucepan. Add garlic and onion, stir fry till soft.

Add 1&1/2 cups water, potato, , brocolli and cauliflower.

Bring to a boil. Reduce heat and simmer till potato is tender. add cashew and almonds. Blend mixture till smooth. Add cornflour paste. Return to pan.

Stir on high heat till it comes to boil. Allow to boil till thickened.

Add salt to taste, fresh ground pepper and milk

Reheat before serving.

Serve hot with soup sticks and butter.

From zeenews.com

Kalamoijaka: Finnish Fish Chowder

-- pound Northern Pike, Pickerel or similar fish cut into 2-inch pieces
6 cups peeled, cubed potatoes
1 medium onion, diced
2 or 3 stalks of celery, diced
4 carrots, diced
3 12-ounce cans (4 for a richer chowder) evaporated milk
1 stick butter
Salt and pepper to taste
Fish head with eyes (optional)

Cook fish in pressure cooker for 20 minutes to soften bones (or bring fish to boiling in a pot of water and simmer until fish flakes easily). Drain fish and reserve liquid. Remove and discard bones from fish and set aside. Add vegetables to reserved liquid and cook until tender. Add fish, evaporated milk, butter, salt and pepper. Simmer slowly for 20 minutes. DO NOT BOIL. Serve in bowl with a pat of butter on top. SAVOR!
The fish head improves flavor, but non-Finns may not enjoy a soup that stares back!

From Annette Szczasny who was runner up in Mom's Best Soup Recipe Contest, sponsored by Tin Fish restaurants, the Daily Southtown and Star Newspapers.

Best Ever Chili (Stew)

A recipe by Doris Ballard, Prentiss.

1 pound lean ground beef
1 pound lean ground pork (or use all ground beef)
2 15 1/2-ounce cans of hot chili (or kidney) beans
1 28-ounce can tomatoes, cut up
2 large onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon crushed red pepper
3 tablespoons wine vinegar
1 teaspoon cumin

In a 4-quart Dutch oven, brown the ground beef and pork. Drain fat. Add the undrained chili or kidney beans, tomatoes, chopped onions, green pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin. Cover and simmer the chili for one hour, stirring frequently to avoid scorching. Ladle into soup bowls. Makes six to eight servings. Enjoy.

Reestit Mutton and Tattie Soup

Hi folks. I have a special recipe printout courtesy of Matthew from Shetland.

You can view the full size by clicking the picture.

Reestit is salted mutton and mutton is a sheep that is over 3 years old, Matthew tells me.

This is a recipe that is traditional to his region. Shetland is one of 32 council areas of Scotland. It is an archipelago to the north-east of Orkney and mainland Scotland, with a total area of approximately 1466 km². It forms part of the division between the Atlantic Ocean to the west and the North Sea to the east. You can learn more about Shetland from his website where you will find many lovely photographs.

Thanks Matthew for sharing this recipe.

Escarole Soup

Linda Kwiatt, a postal worker from Oak Forest, took top honors in Mom's Best Soup Recipe Contest, sponsored by Tin Fish restaurants.

1-- pounds bulk Italian sausage (out of the case); add 1 teaspoon red pepper flakes
5 cloves of garlic (or more), through a press
3 cans of chicken broth
1 can water
2 cans of great northern beans
1 can cannellini beans
1 can diced tomatoes
2 heads of escarole, washed and shopped
-- box ditilini pasta, cooked

In a large pot, brown sausage with garlic (do not grain). Add broth and water. Rinse and drain 1 can of beans and add to pot. Add the other 2 cans of beans and the tomatoes. Add escarole and cook down 30 to 45 minutes. Serve over the ditilini pasta.

To a first-time user of escarole, it looks like a lot, but it cooks down perfectly.

(My husband insists that I add that there are lots of "lettuces" that look like escarole. Be sure you get the right ingredient.)

From Linda Kwiatt

Baked Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 chopped green onions
12 slices bacon, fried and crumbled
1 1/4 cups cheddar cheese, shredded
8 ounces sour cream

Wash potatoes and prick several times with fork; bake at 400 degrees 1 hour or until done. Let cool.

Cut potatoes in half lengthwise, then scoop out pulp; set aside. Discard skins. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons of the green onions, 1/2 cup of the bacon and 1 cup of the cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick. Serve topped with remaining onion, bacon and cheese.

Makes 8 to 10 servings.
Per serving: 530 calories, 17 g protein, 40 g carbohydrate, 34 g fat, 90 mg cholesterol, 3 g fiber, 600 mg sodium.

Recipe by Julie Harbauer of Springfield

Cream of Squash Soup

Called crème de potiron, this delicate yet rich soup is perfect for a winter supper served with garlic bread or as the first course to a braised meat dish with roasted potatoes and a green salad. The soup is garnished with diced, blanched squash and tiny cauliflower florets with a sprig of chervil or snipped chives.

• 4 pounds butternut squash (2 small ones)
• ½ small cauliflower (about ½ pound)
• 2 tablespoons butter
• 3 medium yellow onions, peeled and diced
• 6 cups chicken or vegetable stock (homemade or low-sodium canned)
• 6 tablespoons heavy cream
• Salt and freshly ground pepper
• Freshly grated nutmeg
• 8 fresh chervil sprigs or snipped chives

Cut squash in half, remove seeds and peel. Cut about an eighth of the squash into a fine dice and set aside. Cut remaining squash into 2-inch cubes and set aside.

Cut off about half of the smallest florets from the crown of the cauliflower and set aside. Break remaining cauliflower into larger florets and set aside.
Blanch diced squash and small cauliflower florets in a pot of boiling water for 60 seconds; drain, refresh in a bowl of ice water, and set aside.
Melt butter in a large, heavy pot over medium heat. Add onions, 2-inch squash cubes, and large cauliflower florets. Cover tightly and cook until slightly soft, about 15 minutes, lifting lid occasionally to stir. Increase heat to high, add stock, and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, until vegetables are very soft, about 15 minutes more.

Working in batches, purée vegetables and broth in a blender or food processor, and return to the pot. Set pot over low heat, stir in cream, and season to taste with salt, pepper, and nutmeg. Divide reserved blanched vegetables among 8 bowls, and ladle hot soup over them. Garnish each serving with a chervil sprig or snipped chives. Makes 8 servings.

Source: Adapted from Saveur Cooks Authentic French (Chronicle, $40).
Per serving: 216 calories (32 percent from fat), 8.4 g fat (4.8 g saturated, 2.5 g monounsaturated), 22.8 mg cholesterol, 6.8 g protein, 34 g carbohydrates, 5.5 g fiber, 94 mg sodium.

Knoephle Soup

Knoephla is a type of dumpling, commonly used in soups. Traditional knoephla soup is a thick chicken soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota and North Dakota, where there was significant German settlement.

by Kelly (Soby)Broeckel
"When I make this, I usually double the recipe. It's REALLY good the second day. My mother-in-law also uses this recipe but adds sour cream to it. It's really good that way too."

Dough Ingredients

1 ¾ cups flour
1 egg
½ cup water
1 tsp. salt

Soup Base Ingredients

1 cup diced onions
1 ½ cups diced potatoes
1 ½ cups precooked ham cubed
3 chicken bouillon cubes
Salt & pepper to taste
4 cups milk
½ cup cream

Knoephle

Combine dough ingredients to make a medium stiff dough. Chill. Add more flour if needed. Take 2 tablespoons of dough at a time and roll between palms of hands until they're about as thin as a pencil. Cut this roll into ½: pieces on a floured board. Cook dough pieces in a large kettle of boiling water for about 20 minutes, stirring often so knoephle won't stick together. Drain & reserve.

Soup

Sauté onions in 2 tablespoons of butter. Add potatoes, ham, and bouillon cubes. Add enough water to cover ingredients and cook for about 25 minutes. In a large kettle combine the cooked knoephle, potato and ham mixture and add the milk and cream. There should be enough milk to cover. Simmer for another 20 to 30 minutes, stirring occasionally.

Golden Carrot and Sweet Potato Soup

- 1 cup coarsely chopped carrots
- 2 cups diced peeled sweet potato
- 1 cup chicken broth
- ½ teaspoon cumin seeds
- 1½ teaspoons butter
- ¼ cup chopped onion
- 1 garlic clove, minced
- ¼ cup half-and-half, see note
- ¼ teaspoon crushed red pepper flakes
- Salt, pepper
- 2 tablespoons minced chives

Combine carrots, sweet potato and chicken broth in small pan. Bring to boil. Reduce heat to medium, cover and cook 30 minutes until vegetables are very tender.

Meanwhile, sprinkle cumin seeds in heavy-bottomed medium pan. Toast 30 seconds until aromatic. Add butter and heat until melted. Add onion and garlic and saute 3 minutes or until tender. When carrot mixture is tender, transfer to bowl of blender along with onion and garlic mixture and puree.

Pour ingredients into larger pan. Add half-and-half, red pepper flakes and salt and pepper to taste and cook over low heat 10 minutes until hot.

Pour into 2 bowls. Sprinkle each with 1 tablespoon chives. Makes 2 servings.

Note: Fat-free half-and-half is fine.

Sunday Banter - Shark Fin Soup

In today's Sunday Banter I decided to post about a particular soup that you couldn't pay me to eat.

Shark Fin Soup is considered a 'delicacy' of China and East Asian countries.

The soup is typically made by cooking the fins in broth until they separate into needles of cartilage that look like clear noodles.

Sharks, once abundant in the world's oceans, are in huge decline. Some shark populations have declined by up to 90% and many species now face extinction.

The sharks are not killed to make this soup but rather they are stripped of their fins alive and tossed back into the water. They sink to the bottom and eventually perish from being unable to swim or eat.

It's cruel, wasteful, and it's endangering species. It shouldn't happen - but every time people go out and buy shark-fin soup they are ensuring that the practice will continue to happen over and over again.


Some additional information you may be interested in

The Reality of Shark Finning
http://www.sharkfriends.com/sharkfinning.html

Pheasant Lentil Soup

Serves 6.

Note: If you're not one to hunt your own, check for pheasant in the poultry section, fresh or frozen. Or substitute chicken. Adapted from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins.

• 4 tbsp. (1/2stick) unsalted butter
• 3 leeks, thinly sliced and rinsed
• 3 carrots, chopped
• 2 onions, chopped
• 4 cloves garlic, finely chopped
• 2 quarts chicken broth
• 1 pheasant (2 to 3 lb.) rinsed and halved, see Note
• 1 c. dried lentils
•1/2c. chopped Italian parsley, divided
• Salt and pepper
•1/4c. Madeira

Directions

Melt butter in a large soup pot over medium-low heat. Add the leeks, carrots, onions and garlic. Cook until wilted, 15 minutes. Add the broth, pheasant, lentils, half the parsley, salt and pepper. Bring to a boil, reduce heat and simmer uncovered, 30 minutes.

Remove the pheasant and continue simmering the soup, uncovered, 30 minutes more. Skim off any accumulated fat. When pheasant is cool enough to handle, shred the meat and set aside. Discard bones. Add Madeira, remaining parsley and the shredded meat to the soup. Adjust the seasonings and heat through, but do not boil. Serve hot.

Nutrition information per serving:

Calories 470 Fat 18 g Sodium 1,490 mg
Carbohydrates 34 g Saturated fat 8 g Calcium 130 mg
Protein 44 g Trans fat 1 g Dietary fiber 8 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 5 lean meat.