(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesOstrich & Emu >  Emu, Winter Rich Soup


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees


Also see Article on Emu


Nutrient Rich Soup Chases Winter Chill
To avoid the fats found in some meat, many cooks are turning to emu.  In addition to being lower in saturated fats, emu is higher in protein and eleven different vitamins and minerals including iron, zinc, B12, B6, selenium and potassium than most other meats. This nutrient-rich red meat may be mail-ordered from individual producers or can be found at retail in specialty food stores, health food stores and retail establishments around the country. 
For additional information about emu meat and where it can be found, contact the American Emu Association at 541-332-0675 or check out their web site at

This rich soup is something to look forward to when you have been working outside on a cold winter's day.
Serves 8


    • 1 pound ground emu
    • 3 large all-purpose potatoes (peeled and cubed)
    • 2 cans (13¾ ounces) chicken broth
    • 1 large or 2 medium-sized onions (roughly 1 cup) chopped
    • 2 medium sweet green pepper, halved, seeded and chopped
    • 2 medium-size sweet red pepper, halved, seeded and chopped
    • 3 to 6 tablespoons butter
    • 1 teaspoon fresh ground black pepper
    • 1 cup sour cream
    • 1 cup shredded sharp cheddar cheese


In large saucepan or Dutch oven, boil the potatoes in enough water to cover until tender.  Drain and mash, adding chicken broth and blending until smooth.  Set soup mixture aside.

Sauté onion, green bell pepper, and red bell pepper in butter until softened, about 10 minutes.  Add ground emu and brown lightly, seasoning with pepper.  Add to soup mixture and heat until just boiling.  Reduce heat.  Add sour cream, stirring gently.  Serve in soup bowls, garnish with the cheddar cheese.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages