Try this Pheasant Soup with Fresh Peaches and Sherry recipe, or contribute your own.
Suggest a better descriptionRoast 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
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 109 | ||
Calories from Fat: 41 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 134.1mg | 5 % | |
Potassium 156.9mg | 4 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 9.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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