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    Cream of Pheasant Soup.

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    Cream of Pheasant Soup.

    Post  Admin on Sun Oct 07, 2012 3:21 pm

    Serves 4.

    3 tbsp Butter
    4 Shallots Chopped
    1 Leek Sliced
    1lb Pheasant Breasts, cut into half inch chunks.
    1 Pint Chicken Stock
    1 tbsp chopped fresh parsley
    1 tbsp chopped fresh thyme plus a sprig or two for garnish
    6 fl oz double cream

    Melt butter in large saucepan and add shallots and cook for 3 mins stirrinng all the time
    then add leek and cook for another 5 mins stirring all the time
    Add the Pheasant, the stock and the herbs and bring to the boil
    Turn down heat and simmer for 25 mins
    Add seasoning to taste
    Let it cool for 10 mins then put through a blender or food processor until smooth
    Return to the washed saucepan and warm over a low heat for about 5 mins
    Add the cream and cook for another 2 mins.
    Serve and garnish with thyme


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