Pheasant soup with fresh peaches and sherry

5 Servings

Ingredients

Quantity Ingredient
1 Pheasant; (about 1 1/2 lb)
¼ cup Port wine
1 Carrot; finely diced
1 Onion; finely diced
1 Leek; finely diced
¼ cup Clarified butter
¼ cup Diced onion
¼ cup Finely diced red pepper
1 Clove garlic; minced
1 tablespoon Tomato paste
3 Peaches; peeled, pitted, cut into eighths
2 tablespoons Marmalade
½ teaspoon Thyme
⅓ cup Sherry
2 tablespoons Beurre manie
¼ cup Heavy cream
Salt and pepper; to taste

Directions

STOCK

SOUP

Roast the pheasant in a 400 F oven for 35 minutes. Cool and debone, reserving the meat for the soup.

For stock: Deglaze the roasting pan by placing it on top of a burner over medium high heat. Add the port and scrape up the bits. Add the bones and deglazed liquid to a medium sized soup pot. Add the carrot, onion, leek and 8 cups of water. Bring to a boil, reduce the heat and simmer for 1½ hours. Strain.

For the soup: Heat the butter in a small soup pot. Add the onion, red pepper and garlic and saute for 2 minutes. Add reserved pheasant meat, tomato paste, peaches, marmalade, thyme, sherry and stock. Bring to a boil, reduce heat and simmer for 8 to 10 minutes .

In a small bowl whisk the beurre manie until smooth. Slowly whisk in a cupful of soup and whisk back into soup 1 spoonful at a time. Simmer for 5 minutes or until slightly thickened. Whisk in cream and season with salt and pepper. Makes 4 to 6 servings.

Formatted for MasterCook by Mardi Desjardins amdesjar@...

September 23, 1997.

Recipe by: "Soups from the Market" by Brad McCrorie, 1992, p.44 Posted to MC-Recipe Digest V1 #798 by Mardi Desjardins <amdesjar@...> on Sep 23, 1997

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