Tuscon Soup with Elk
This is an outstanding quick to prepare soup that doesn't lack in the flavor department.
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.