Pheasant Tortilla Soup
The inspiration for this soup came from a trip to the small rustic resort town of Kaillum on the Caribbean. It's about 50 miles south of Cancun and at least that far from phones, electricity or clocks. The Pheasant Tortilla Soup is based on their garlic, lime, cilantro, and chicken soup. Chicken tortilla soup made by following this recipe is also tasty - just not as exotic. Concentrating on your stock and the freshest ingredients available will insure the best soup around.
Combine all ingredients in stock pot.
Bring to a boil, skim the scum.
Reduce to a simmer and cook for 3 hours.
Strain and refrigerate or freeze.
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.
Garnish with fried corn tortilla strips, shredded Jack cheese and salsa.
- Mandoline or Sharp Knife
- Food Processor
- Heavy-bottomed Stock Pot
Have the stock ready. Grill the bird a day ahead. Just wait to chop it until after it's cooled so the juices stay in. Soup can be made ahead, but add lime juice and cilantro ten minutes prior to serving to insure brightness of color and taste.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith