Bison Tatonka Soup
I know… there are a lot of ingredients that go into making this dish. None of them are hard to find. You probably have them all in your pantry. So why not give it a go. A perfect way to warming up on those chilly fall evenings.
1 medium onion, diced
½ cup (125 ml) tomato paste
1 leek, cut into rounds
1 ½ qt. (1.69 L) bison stock
4 ribs (stalks) celery, diced
1 qt. (1 L) chicken stock
2 medium carrots, diced
1 tsp, (5 ml) black pepper, coarse ground
¼ cup (60 ml) green bell peppers, diced
1 bay leaf
¼ cup (60 ml) red bell peppers, diced
½ tsp. (2 ml) thyme leaves
¼ cup (60 ml) oil
½ tsp. (2 ml) marjoram leaves
1 lb. (450 g) ground bison
2 cups (500 ml) red potatoes, peeled & cubed
2 tsp. (10 ml) garlic, chopped
½ cup (125 ml) green beans, frozen
½ cup (125 ml) corn, frozen
1 cup (250 ml) diced tomato
Sauté onions in oil until lightly browned.
Add ground bison and cook it until meat is cooked to your satisfaction.
Add garlic, tomato paste, bison stock and chicken stock and the spices.
Bring to a boil. Add the potatoes and diced tomatoes and simmer for 25 minutes.
Add the green beans and com. Cook for another 15-20 minutes.
This recipe bas been produced by the Canadian Bison Association, and sponsored by Agri-Food Trade
Provided by Chef David LaGant