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Title: Pheasant Soup with Fresh Peaches and Sherry Categories: Bird, Miscellaneo, Soups, Cream Yield: 5 Servings -----------------------------------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 |