• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Pheasant Soup with Fresh Peaches and Sherry

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • -----------------------------------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


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.

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