Pheasant Soup With Fresh Peaches And Sherry

Recipe Ingredients

		For Stock
1		Pheasant - (about 1 1/2 lb)
1/4 cup	59ml	Port wine
1		Carrot - finely diced
1		Onion - finely diced
1		Leek - finely diced
		For Soup
1/4 cup	49g / 1.7oz	Clarified butter
1/4 cup	15g / 0.5oz	Diced onion
1/4 cup	36g / 1.3oz	Finely diced red pepper
1		Garlic - minced
1 tablespoon	15ml	Tomato paste
3		Peaches - peeled, pitted, cut into eighths
2 tablespoons	30ml	Marmalade
1/2 teaspoon	2.5ml	Thyme
1/3 cup	78ml	Sherry
2 tablespoons	30ml	Beurre manie
1/4 cup	59ml	Heavy cream
		Salt and pepper - to taste

Recipe Instructions

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.

Source:
"Soups from the Market" by Brad McCrorie

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