Lentil Pheasant Soup
Ingredients
some garlic
30 ml olive oil
18 gr butter
3 carrots
1 1/4 in dice
300 gr celery stalks
1 parsnip
550 gr defatted
475 gr tomatos
1 lentils well
525 gr pheasant
10 gr italian parsley
3 gr rosemary
1 gr rosemary
1 gr allspice
180 ml dry sherry
Instructions
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.