Pheasant Soup
Soups • Russian
Description
Pheasant Soup
Ingredients
- Chicken Broth 0 qt
- White Vermouth 0 fl oz
- Basmati rice 0 oz
- Potato 1 piece
- Butter 0 oz
- Shallot 1 head
- Carrot 1 piece
- Celery stalk 2 pieces
- Chopped Sage Leaves 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Skim the fat off the cold pheasant broth and warm it up. Taste it, add salt to your liking and some vermouth. Bring it to a boil (for three to five minutes), keeping it boiling until the alcohol evaporates.
Step 2
In a separate skillet, melt the butter, add the diced onion and rice, and season. Cover and simmer over low heat until the onion becomes soft, then add the remaining chopped vegetables.
Step 3
Pour a little broth into the skillet and let it simmer for a minute; then add the remaining broth and cook the rice until al dente. Taste, adjust the seasoning if needed, and mix in finely chopped parsley.
Step 4
Serve with toast and butter.
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