Title: Pheasant Soup with Fresh Peaches and Sherry
Categories: Bird Misc Soup Cream
Yield: 5 Servings

		For stock:
1		Pheasant; (about 1 1/2 lb)
1/4	c	Port wine
1		Carrot; finely diced
1		Onion; finely diced
1		Leek; finely diced
		For soup:
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

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.

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: "Soups from the Market" by Brad McCrorie, 1992, p.44

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