Creamy Onion-Coffee Soup with Pheasant
- 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
- white peppers
- rosemary (for garnish)
- For the onion rings
- ½ packet tempura batter (packaged)
- ½ tsp Instant coffee
- vegetable oil (for frying)
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.
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.
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.
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.