Pheasant and Root Vegetable Soup
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Ingredients
- 2 pheasant breast fillets
- 2 carrots
- 1 parsnips
- 200 g potatoes
- 1 onion
- 1200 ml chicken stock
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 195 kcal
- Protein
- 21.4 g
- Carbohydrate
- 18.7 g
- of which sugars
- 6.8 g
- Fat
- 2.9 g
- of which saturates
- 0.7 g
- Fibre
- 4.3 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pheasant breast fillets into a large pot with the chicken stock and dried thyme, and bring to a gentle simmer.
- 2
Cover and cook for 20 minutes until the pheasant is cooked through with no pink remaining, then lift out and shred the meat.
- 3
Peel and dice the carrots, parsnips and potatoes and add to the pot with the chopped onion.
- 4
Simmer for 20 minutes until the vegetables are tender.
- 5
Return the shredded pheasant to the pot and warm through.
- 6
Season well and ladle into bowls.
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