Pheasant and Gnocchi Soup
Go back to all recipesWritten by Jenny and Rick Wheatley Visit :
Visit authors websitePrep Time: 30 Min - Cook Time: 30 Min
Ingredients
1 package of potato gnocchi
6 oz cooked pheasant breasts, or more
1 tbsp Butter
1 tbsp Olive Oil
Half a large onion, chopped
3/4 cup(s) diced celery
2 medium carrots, peeled and shredded
Salt and pepper, to taste
4 sprigs of fresh thyme
3 cloves of garlic, minced
4 cup(s) chicken stock or light game stock
2 cup(s) roughly chopped kale leaves
2 cup(s) half and half
Instructions
Step #1 - In a medium soup pot, sweat oil, butter, onion, celery, carrot and a pinch of salt over medium heat, stirring frequently. When onion becomes translucent, add thyme and garlic and sauté for 30 seconds. Add chicken stock and kale. Then cover the pot and simmer on low for 10 minutes.
Step #2 - Meanwhile, cook gnocchi according to package directions – typically boiled in salted water. Then strain gnocchi and add to the soup pot.
Step #3 - Cut cooked pheasant into bite-size pieces. Stir in half and half and pheasant. Heat through and season soup to taste with salt and pepper.
