Pheasant Soup with Fresh Peaches and Sherry
| Yield: | 5 Servings |
| Categories: | Soups, Bird |
| 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 | |
| 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 |
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