Ingredients
- 3 carrots (cut into)
- 1 1/4 in dice
- 1 parsnip
- 1 lentils well (dried rinsed)
- 550 gr defatted (canned)
- 525 gr pheasant
- 475 gr tomatos (drained crushed canned plum)
- 300 gr celery stalks (into)
- 180 ml dry sherry
- 30 ml olive oil
- 18 gr butter (unsalted)
- 10 gr italian parsley
- 3 gr rosemary (chopped fresh)
- 1 gr rosemary (dried)
- 1 gr allspice (ground)
- some garlic
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.
