| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bird, Miscellaneo, Soups, Cream |
5 |
Servings |
INGREDIENTS
| 1 |
|
Pheasant; (about 1 1/2 lb) |
| 1/4 |
c |
Port wine |
| 1 |
|
Carrot; finely diced |
| 1 |
|
Onion; finely diced |
| 1 |
|
Leek; finely diced |
| 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 |
INSTRUCTIONS
STOCK
SOUP
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
<amdesjar@mb.sympatico.ca> on Sep 23, 1997
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