Squirrel Soup Recipe

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Squirrel Soup

Stephanie Corbitt

By
@benkenobisgirl

This is a family recipe. Please feel free to substitute with grocery store meat!


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Rating:

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Serves:

Big family

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3-4
good sized squirrels
1 gal
cold water
1 Tbsp
salt
4-6 large
irish potatoes
1/2 c
corn
1/2 c
lima beans
1/2 c
any other summer veggie
1/2 stick
butter rubbed in flour
1/2 c
celery
1 bunch
chopped parsley leaves
2 slice
toast

Directions Step-By-Step

1
Wash and quarter 3 or 4 good-sized squirrels. Put them in a gallon of cold water with a small tablespoonful of salt.
2
Cover the pot, and simmer gently, do not boil.
3
Add Irish potatoes, corn lima beans and other veggies.
4
Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel’s troublesome little bones.
5
Return to the pot and bring to a boil. Thicken with a piece of butter rubbed in flour. Add celery and chopped parsley leaves.
6
Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Heirloom