Pheasant Tortilla Soup
Source of Recipe
TPWD
List of Ingredients
* � cup fresh lime juice (Must be fresh!)
* 1-� cups cilantro, leaves only
* 1-� cups grilled or smoked pheasant or chicken meat, pulled off the bone and cut into bite-size pieces
* 1 quart pheasant or chicken stock
* 5 ribs of celery, diced in �� dice
* 1 cup red onion, minced
* 1-� cups fresh sweet kernel corn (frozen corn is OK)
* � cup carrots, julienned (use a mandoline to make this easy)
* � cup garlic, minced in food processor
* 1 poblano pepper, roasted, peeled, seeded and diced in �� dice
* 1 jalape�o, minced (for spicy, leave in the seeds)
* 1-� tablespoons salt
Recipe
Set the lime juice, cilantro and cooked pheasant to the side to be added in the final 5 minutes before serving.
Add all the other ingredients to a large heavy-bottomed stock pot and bring to a rolling boil.
Reduce to a simmer for about 30 minutes.
Add the lime, cilantro, and pheasant and return to a simmer and serve.
Concentrating on your stock and the freshest ingredients available will insure the best soup around.
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