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Saturday, October 24, 2009

Pheasant & Kale Soup

I didn't take a picture of tonight's supper. I ate it all before I thought to take out the camera!

I had some leftover pheasant that my husband got in South Dakota lately. I had some kale from the plant that my boss gave me this summer. Both were in the fridge and needed to be used.

I searched the Internet for soup ideas involving chicken and kale and made up my own version. I didn't measure much, so some of this is a guess:

Pheasant & Kale Soup
2 carrots, diced
2 TB diced onion
1 TB oil
3/4 C chopped cooked pheasant or chicken
6 C chicken broth
1/4 tsp dried dill weed
1/4 tsp salt
4 kale leaves, torn, with stems removed
1 large clove garlic, minced
2 handfuls fine egg noodles or broken spaghetti

Saute the carrots and onion in oil. Add pheasant, broth and seasonings and bring to boil. Add kale, garlic and noodles and cook until everything is to desired tenderness.

Even my picky eaters ate this up and said it was great.

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