Creamy Onion-Coffee Soup with Pheasant

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Creamy Onion-Coffee Soup with Pheasant
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the soup
250 grams onions
1 Tbsp butter
300 grams Vegetable broth
100 milliliters dry white wine
1 Tbsp Coffee bean
250 milliliters Whipped cream
salt
white peppers
rosemary (for garnish)
For the onion rings
½ packet tempura batter (packaged)
½ tsp Instant coffee
salt
vegetable oil (for frying)
For the pheasant
1 Pheasant (200 g)
salt
peppers
5 slices Bacon
1 Tbsp clarified butter
120 milliliters Game stock
How healthy are the main ingredients?
onionWhipped creamsaltrosemary

Preparation steps

1.

For the soup: Peel and chop onion. Heat butter in a pan and briefly saute onion. Deglaze with broth and wine. Put coffee beans in a cheesecloth pouch and add to the pan. Simmer until the onions are almost tender. Add cream and simmer until onions are soft. Remove and discard coffee beans. Puree soup and season with salt and pepper.

2.

For the tempura: Prepare batter according to package instructions. Add instant coffee and season with salt. Heat oil in a saucepan. Peel onion and cut into rings. Pat dry, dredge in tempura batter, drain briefly and fry in oil until golden brown. Remove and drain on paper towels.

3.

For the pheasant: Rinse and pat dry breast. Season with salt and pepper and wrap in bacon. Heat ghee in a pan and fry breast on each side. Pour stock into pan, cover and cook for 8 minutes, occasionally flipping the breast. 

4.

Froth soup with an immersion blender just before serving. Cut pheasant into bite-sized pieces and add to soup. Garnish with rosemary and onion rings. Serve immediately.