Spicy Almond Pheasant Soup
6 Tbsp butter
1/3 cup chopped onion
1 tsp fresh ginger
¾ cup toasted slivered almonds finely ground
1 tsp salt
½ tsp Pepper
1-2 tbsp jalapenos from a jar
2 carrots, sliced
½ cup frozen peas
1 cup pheasant breast cubed
2 cups pheasant broth or chicken broth
1 cup ½ & ½
Sprigs of fresh parsley
Melt the butter in Dutch oven over med/high heat. Add the onion and ginger root, saute until tender.
Lower the heat and add the almonds salt, pepper, jalapeno, carrots, peas and pheasant. Fry for about 7-10 minutes until the pheasant is cooked, stirring constantly.
Remove from heat and let cool slightly. Transfer to food processor or blender and process for 1-2 minutes. Pour the broth through the feed tube and blend 30 seconds longer.
Pour soup back in to Dutch oven and bring to a rolling boil. Off the heat, add the cream. Over low heat warm soup again, stirring occasionally and serve garnished with sprigs of parsley and crusty bread.