Recipe - Pheasant Soup With Fresh Peaches And Sherry

STOCK
1 Pheasant; (about 1 One half lb)
One fourth cup Port wine
1 Carrot; finely minced
1 Onion; finely minced
1 Leek; finely minced

SOUP
One fourth cup Clarified butter
One fourth cup Diced onion
One fourth cup Finely minced red pepper
1 Clove garlic; minced
1 tablespoon Tomato paste
3 Peaches; peeled, pitted, cut
into eighths
2 tablespoon Marmalade
One half teaspoon Thyme
1/3 cup Sherry
2 tablespoon Beurre manie
One fourth cup 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 MCRecipe Digest V1 #798 by Mardi Desjardins
amdesjar@mb.sympatico.ca on Sep 23, 1997