Pheasant Soup With Fresh Peaches And Sherry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bird, Cream, Miscellaneo, Soups | 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 | T | Tomato paste |
| 3 | Peaches, peeled pitted cut | |
| into eighths | ||
| 2 | T | Marmalade |
| 1/2 | t | Thyme |
| 1/3 | c | Sherry |
| 2 | T | Beurre manie |
| 1/4 | c | Heavy cream |
| Salt and pepper, to taste |
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 37.4mg
Sodium: 86.9mg
Potassium: 655.8mg
Carbohydrates: 33.5g
Fiber: 4.5g
Sugar: 24.3g
Protein: 12g