22. Pheasant Buffalo Quinoa Soup
Ingredients
- 2 TBS Extra Virgin Olive Oil
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 2 Carrots, diced
- 3 Celery Ribs, sliced
- 1 Head Cauliflower, cut into small pieces
- 2 Quarts Chicken Stock
- 2 Cups Quinoa, cooked
- 4 Pheasant Breasts, cooked and shredded
- 3/4 Cup Franks Buffalo Sauce, more or less depending on taste
- Salt & Pepper to taste
- Parsley, chopped
- Green Onion, sliced
- Blue Cheese Crumbles
Instructions
- In a large soup pot over medium heat add the Extra Virgin Olive Oil. Then add the onion, garlic, carrots, celery and sauté till onions are almost cooked through. Add the cauliflower and chicken stock, bring to a simmer and simmer for about 30 minutes.
- Then add the cooked quinoa, shredded pheasant and buffalo sauce. Season with salt and pepper. Simmer for another 15 minutes before serving.
- To serve pour a portion of the soup into a bowl and top with some chopped parsley, green onions and blue cheese crumbles to taste!