Pheasant Soup with Fresh Peaches and Sherry
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Ingredients
Stock
| 1 (1-1/2 lb.) | pheasant | | 1/4 cup | Port wine | | 1 | carrot, finely diced | | 1 | onion, finely diced | | 1 | leek, finely diced |
Soup
| 1/4 cup | clarified butter | | 1/4 cup | diced onion | | 1/4 cup | finely diced red pepper | | 1 clove | garlic, minced | | 1 tbsp. | tomato paste | | 3 | peaches, peeled, pitted and cut into eighths | | 2 tbsp. | marmalade | | 1/2 tsp. | thyme | | 1/3 cup | Sherry | | 2 tbsp. | beurre manie | | 1/4 cup | heavy cream | | Salt and pepper; to taste |
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Instructions
Roast the pheasant in a 400°FF oven for 35 minutes. Cool and debone, reserving the meat for the soup.
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.
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.
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