Phasan soup with cantaloupe

Ingredients for Phasan soup with cantaloupe

Instructions for Phasan soup with cantaloupe

To prepare the Phasan soup with cantaloupe recipe, please follow these instructions:

Cut all meat of pheasant and chicken. Incl fat but excl leather.
Chop the meat roughly together with a spk. Of the edge arches. Make meatballs (small) of the dad, salt pepper, flour some milk and egg. Stir the dad well and let it rest for 1-2 hours. Then boil the meatballs in lets salted water. They are finished when they swim up to the surface.
The soup is boiled by the vegetables and the hulls from the chicken and pheasant (incl skins) and the vegetables approx. 2 hours covered with water. The salt of the canterelles is boiled with. Then the soup and the yellow feet are returned to the soup, blended through, add the cream, sherry and the rest of the milk and level with maizena flour to the appropriate consistency. Add the last cantaloupe to butter and add the soup with the meatballs before serving. The canterelles become soft if cooked for quite some time.


tips:
Use any more edge arrays if you have them. Drink maybe sherry or Vin Jaune if you like it. Another dry riesling.