2 tbsp olive oil
2 tbsp unsalted butter
3 carrots cut into 1/2-in dice
3 celery stalks cup into 1/2-in dice
1 medium parsnip, peeled cut into 1/4-in dic, e
3 cl garlic, minced and peeled
4 cup defatted canned or fresh made chick, en broth
3 cup drained crushed canned
1 plum tomatos
1 cup dried lentils rinsed well
2 lb pheasant/chicken/guinea hen quarter, ed with backbone
6 tbsp italian parsley
1 tbsp chopped fresh rosemary or
1 tsp dried rosemary
1/4 tsp ground allspice
1 fresh ground black pepper
1 salt to taste optional
3/4 cup dry sherry
Directions
Heat oil and butter in s soup pot. Add carrots, onions, celery,
parsnip and garlic. Cook, covered, over medium heat for 15 minutes to
wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant
legs and backbone. Simmer, partially covered, for 15 minutes. Add
pheasant breasts and simmer another 15 minutes. Remove legs and
breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary,
allspice, pepper and salt. Stir and simmer, covered, another 20
minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and
remaining parsley. Serve immediately.
Servings: 1 servings
Lentil Pheasant Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Pheasant; Poultry; Soup; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced far back into ancient history, certainly as far as the early Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old cook books were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. In his works, he describes how the meals were separated into appetizers, main meal and afters, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and tastes led to an eruption in cookery books, most of which are kept safe in academic collections. The arrival of TV gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Lentil Pheasant Soup recipe.
