German Potato Soup
with Pheasant and Quail
W. Brian rodgers, C.C.
Five Star Plantation, llC
executive Chef
ingredients:
Conecuh county sausage, quartered
and cubed (Out of the package and
cut up)
•
Pheasant breast, cubed (raw)
Quail (Cooked, cooled and meat
pulled off bones)
4 cups diced peeled potatoes
¼ to ½ head cabbage, sliced fine
1
small onion, chopped fine
1
carrot, chopped fine
1
bunch celery, chopped fine
1
carton Chicken stock
½
cup heavy cream
½
teaspoon, dried thyme
½
teaspoon, paprika
Salt and pepper to taste
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•
in a sauce pan sauté the onion,
celery, and carrots. add the
potatoes, thyme and cover with
chicken stock, bring to a boil
then reduce heat, and cook until
vegetables are tender, about 20
minutes on low heat. add the
pheasant, sausage, quail, cabbage
and heavy cream. Continue to
cook for 10 minutes on low heat.
add salt and pepper and check the
seasoning. add parsley before you
serve as a garnish.
if the soup is not as thick as you
would like take 1 tbs corn starch
and mix it with 3 to 4 tbs water.
Bring the soup to a boil and add
the corn starch mix a little at a
time and stir. When you reach your
desired thickness you are ready to
serve. if you need more just repeat
the process. the soup has to be at
a boil. if it becomes too thick just
add a little water or heavy cream to
loosen the soup.
•
i did not put an amount of
pheasant, quail or sausage. You can
add the amount that you would
like. the sausage adds flavor and
spice. So add that to your taste. the
pheasant and quail are the mainstay
of the dish so i add enough so every
spoonful has game meat in it. You
can add as much as you would like.
Brian Rodgers is the executive Chef, creates extraordinary entrees from home style
southern table fare to Continental cuisine.
He features French and Mediterranean flavors at Five Star Plantation Hunting lodge
in Kellyton, al.
Fall/Winter 2015 | BLAZE | 31