Ardennes Pheasant Soup

Leftovers from the pheasant cut into evenly sized strips. Bone carcass in 1 liter. Water and let it boil. Add washed and chopped greens. Add salt. Put the juniper berries in a small gauze bag. Add them to the soup. Boil for half an hour. Put the diced bacon in another saucepan. Sprinkle flour over it and sweat until brown. Fill up with the strained bone broth. Add pepper and port wine. Now add the meat cut into small pieces and the drained chanterelles. Cook for another 5 minutes. Remove the juniper berries. Sprinkle the soup with chopped parsley. Pour in the whipped cream. Add again with the pepper mill.

Menu 1/77

Our tip: Use bacon with a fine smoky note!

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