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