Pheasant Soup is a traditionally British soup and is both tasty and nourishing. It is best made zoith an old bird which is too tough for cooking by any other method.
6 pints cold water medium-sized onion, quartered large carrots, scraped and coarsely chopped
2 celery stalks, with leaves, halved parsnip, peeled and coarsely chopped leeks, trimmed and coarsely chopped
2 teaspoons salt
A classic American soup, Philadelphia Pepper Pot should be served with thin slices of hot toast.
2 teaspoons sugar
1 old pheasant bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
4 tablespoons dry sherry
4 tablespoons diced Croutons
In a large heavy saucepan, bring the water to the boil over high heat. Add the onion, carrots, celery, parsnip, leeks, peppercorns, salt, sugar, pheasant and bouquet garni.
When the water comes to the boil again, cover the pan, reduce the heat to low and simmer the soup for 4 hours.
Remove the pan from the heat. Remove and discard the pheasant. Strain the soup into another large saucepan, discarding the vegetables and seasonings.
Put the pan over moderately high heat, stir in the sherry and bring the soup to the boil. Remove the pan from the heat.
Ladle the soup into a warmed tureen or individual bowls, garnish with the croutons and serve immediately.