Pheasant Soup with Fresh Peaches and Sherry

Title:
Pheasant Soup with Fresh Peaches and Sherry

Yield:
5 Servings

Categories:
Bird,
Soups,
Cream




Ingredients:




-----------------------------------STOCK-----------------------------------


     1    Pheasant; (about 1 1/2 lb)


   1/4 c  Port wine


     1    Carrot; finely diced


     1    Onion; finely diced


     1    Leek; finely diced





------------------------------------SOUP------------------------------------


   1/4 c  Clarified butter


   1/4 c  Diced onion


   1/4 c  Finely diced red pepper


     1    Clove garlic; minced


     1 tb Tomato paste


     3    Peaches; peeled, pitted, cut


          -into eighths


     2 tb Marmalade


   1/2 ts Thyme


   1/3 c  Sherry


     2 tb Beurre manie


   1/4 c  Heavy cream


          Salt and pepper; to taste





 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 1 1/2


 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@mb.sympatico.ca


 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


 
on Sep 23, 1997