I thawed a package of 6 Quail and also 1 Pheasant to roast over the weekend for a family get together after church this past Sunday. Rather than a fussy sit-down roast poultry dinner with mashed potatoes and gravy, etc. I decided to keep it casual. I made an interesting version of something similar to German Potato Salad and a cucumber, tomato, onion salad to go with the roasted meat. After lunch, I took off all the meat, packaged that, and made a pot of bone broth with the bones and skin.
I'll probably make a stroganoff sort of thing with the leftover meat, either all 18oz. of it, or half and use a chicken salad recipe for the rest, so stay tuned for those.
Meanwhile, I still had leftover hot potato salad to turn into something else. Today I decided to make soup, using mashed up potato salad as the focal ingredient. This potato salad has onion, celery, dill pickles, mayonnaise, mustard, vinegar, a bit of sugar, salt, pepper, and crumbled bacon. Mashing it somehow seemed the logical thing to do.
Slice-chop the scrubbed vegetables shown: carrots, celery, green pepper and garlic. Sauté these a few minutes in 2-3T butter. Add a couple ladles of bone broth, cover and simmer with seasonings and bay leaves for about 15 minutes until they're all tender. Remove the bay leaves, then mash everything in the pot to a rough-mash stage with a potato masher.
Add the mashed potato salad, stir to combine. Ladle in more bone broth to make it just barely 'soupy.' Simmer this on low for 5-10 minutes. Check the flavor, then stir in a can of coconut milk if you'd like, or just stick with bone broth, using enough to make the consistency right for a rustic soup. Serve with a little shredded cheese on top. . .Lin
I had a bowl of this, made with coconut milk, without cheese on top, and I have to say, it's for sure one of the most interesting soups I've ever eaten!
A one of a kind recipe, and since there's 3 quarts of it, I'll be working on this pot for a while. It's surprisingly good!
