The tender bite sized chunks of elk, diced onions, sweet potatoes and kale all combined in a beefy broth would satisfy most anyone. The kicker to the soup is after you ladle it into your bowl, finish it off with a little lemon zest and freshly grated Parmesan cheese before diving in.
No Elk? No problem.
Substitute with other wild game you have on hand or use ground meat if you prefer.
Servings: 4
Ingredients
- 1 lb boneless elk, cut into 1 inch chunks
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable or canola oil
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 4 cups beef broth
- 3 cups white sweet potatoes, cut into 1 inch chunks
- 2 cups kale, roughly chopped
- 1 fresh thyme sprig
- 1 bay leaf
- zest of a lemon
- grated Parmesan cheese
Instructions
- Generously season the cubed elk with salt and pepper. Heat a stock pot over medium heat and add the oil. When the oil is hot, carefully add the elk and brown on all sides. You may need to work in batches.
- Add the onions and garlic to the pot and cook until the onions soften, about 5 minutes. Add the beef broth, sweet potatoes, kale, thyme and a bay leaf. Cover the stock pot partially and reduce the heat to low cooking for 30-40 minutes.
- Serve the soup in bowls and garnish with lemon zest and grated Parmesan cheese.
Tried this recipe?Let us know how it was!
Great recipe and very simple to make. I made this dish for a group of friends and everyone thought it was fantastic. I actually made it the night before with the theory that it would develop better flavor. I think it did, but I did notice the kale was a little less vibrant. It still tasted fine, but that was the one difference between the night I made it and the next day. We actually ate this soup for a couple days and it was just as good. I will be making it again. Thanks for a great recipe.