Pheasant soup

Phasianusa colhicusa colhicusa, whose original homeland is Asia, was brought to Europe by the Greeks and Romans, and because of its beauty, it is artificially spread all over the world. If you haven’t tasted pheasant yet, start with one good soup.

Preparation steps

Put the washed pheasant meat in warm water and as soon as the water boils, add the cleaned root vegetables, pepper, a sprig of celery and Vegeta.
Cook covered over low heat for 1-1, 5 hours until the meat is tender. Take out the meat and strain the soup.
When the soup boils, stir in the cream, lemon juice and cognac and bring to the boil.

Serving

Sprinkle the soup with chopped parsley and serve with diced toasted bread, and serve the meat with cooked vegetables.

Advice

The soup will be tastier if you prepare it with pheasant meat.

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