Pheasant Soup with Fresh Peaches and Sherry

Time

Yield

5 servings

Ingredients

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

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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