Side Pannel
Main Course Soup of Duck, Beetroot and Ceps
Main Course Soup of Duck, Beetroot and Ceps
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 4 tb Butter
- 2 md Onions; halved and sliced
- 2 Duck legs or breasts
- 5 c Chicken stock
- 6 oz White cabbage; sliced
- 1 1/2 lb Raw beets; chopped
- 1/4 c * dried ceps or bay boletus
- -mushrooms
- 1 Sprig thyme
- 1 cn Butter beans; (14 oz)
- 2 tb Wine vinegar
- Salt
- Freshly ground pepper
Directions
GARNISH
2/3 c Sour cream
2 tb Creamed horseradish
4 tb Chopped fresh parsley
*Ceps and bay boletus are mushrooms from the bolete group which means they
have pores instead of gills on the underside of the caps. The recipe comes
from a European book which says that ceps are probably the most important
commercially dried mushroom.
Melt the butter in a heavy saucepan, add the onions and brown lightly. Add
the duck, cover with the stock, then add the cabbage, beets, ceps, thyme
and butter beans. Cover and simmer for 1 1/4 hours.
Skim off as much fat as you can. Remove the pieces of duck, slice into
thick pieces and return to the pan. Add the vinegar and season to taste
with salt and pepper.
Blend together the sour cream and horseradish. Ladle the soup into bowls
and place a dollop of the cream on each. Sprinkle with the parsley and
serve. Makes 4 servings.
2/3 c Sour cream
2 tb Creamed horseradish
4 tb Chopped fresh parsley
*Ceps and bay boletus are mushrooms from the bolete group which means they
have pores instead of gills on the underside of the caps. The recipe comes
from a European book which says that ceps are probably the most important
commercially dried mushroom.
Melt the butter in a heavy saucepan, add the onions and brown lightly. Add
the duck, cover with the stock, then add the cabbage, beets, ceps, thyme
and butter beans. Cover and simmer for 1 1/4 hours.
Skim off as much fat as you can. Remove the pieces of duck, slice into
thick pieces and return to the pan. Add the vinegar and season to taste
with salt and pepper.
Blend together the sour cream and horseradish. Ladle the soup into bowls
and place a dollop of the cream on each. Sprinkle with the parsley and
serve. Makes 4 servings.
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