Entree: Canada – Nunavut – Ptarmigan Soup

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 3 ptarmigan, whole, dressed, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) butter or rendered ptarmigan fat
- 1 medium onion, about 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 2 medium carrots, about 8 oz (225 g), peeled and diced
- 1 medium rutabaga (swede) or large turnip, about 10 oz (280 g), peeled and diced
- 2 medium Yukon Gold potatoes, about 12 oz (340 g), peeled and diced
- 2 celery stalks, about 3 oz (85 g), chopped
- 1/2 cup (100 g) pearl barley, rinsed
- 8 cups (1.9 L) water or low-sodium chicken/game stock
- 2 bay leaves
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1/2 tsp (1 g) dried Labrador tea (optional, for a tundra-herb note)
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) lemon juice or 1 tbsp (15 ml) apple cider vinegar
- Chopped chives or green onion, for garnish

Instructions

Short Description:
A hearty Northern Canadian soup made with ptarmigan meat, root vegetables, barley, and local tundra herbs, served as a complete main-course meal. It is a clear, savory broth that highlights the delicate game flavor and warming starches.

Regional Notes:
This Nunavut version uses whole ptarmigan (dressed) and simple root vegetables commonly available in the North, with optional tundra herbs such as dried Labrador tea to impart local character. Unlike richer southern game stews, the soup remains brothy and lightly seasoned to showcase the bird and preserved-supply ingredients like barley and rutabaga.

1. Prepare the ptarmigan: working with the whole birds, remove breasts, legs, and wings; set meat aside. Reserve carcasses and any small bones for stock. Roughly chop the meat into bite-size pieces, keeping bones separate.
2. In a large heavy pot or Dutch oven over medium-high heat, melt the butter or rendered fat. Add the ptarmigan pieces in batches and brown lightly on all sides, 3–4 minutes per side. Transfer browned meat to a plate and leave any browned bits in the pot.
3. Reduce heat to medium, add the chopped onion and celery to the pot, and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Return the ptarmigan carcasses/bones and browned pieces to the pot. Add the rinsed barley, bay leaves, thyme, optional dried Labrador tea, and the 8 cups (1.9 L) water or stock. Bring to a gentle boil, then lower to a steady simmer. Skim any foam from the surface during the first 10 minutes.
5. Simmer covered for 35–45 minutes, until the barley is nearly tender and the broth has a clear, gamey flavor.
6. Add the diced carrots, rutabaga (or turnip), potatoes, and chopped celery. Continue simmering, uncovered or partially covered, for 20–30 minutes more until the vegetables and barley are fully tender.
7. Remove the pot from heat. Using tongs, remove the larger bones and bay leaves to a cutting board. Pick any meat off the bones, shred or chop it, and return the meat to the soup; discard the bones. Taste and season with additional salt and pepper as needed.
8. Stir in the chopped parsley and lemon juice or vinegar to brighten the broth. Reheat gently if needed, then ladle the soup into bowls.
9. Garnish each serving with chopped chives or green onion and serve hot with crusty bannock or bread if desired.