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Roast Duck & Red Cabbage Soup

added by caregrow 20th January 2009
at 10:43

A delicious, if somewhat unusual soup (purple is not to everyone's taste), best served with organic, crusty bread!

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Prep time

30 mins

Cook Time

60 mins

Servings

Up to 8 portions

Ingredients

1 Wild Mallard (roasted) - Any duck will do, I just love Mallard.
1/2 Red Cabbage
6 Potatoes
2 Red Onions
1 medium Kohl Rabi
8 Brussels Sprouts
1 Litre Chicken Stock
1 Litre Water
Pinch of Rock Salt
Black Pepper (to taste)
Pinch of Oregano
Pinch of Rosemary

duck, soup, Cabbage, roast

Directions

Place duck carcass in a large pan and ad the water. Bring to the boil then simmer for 30 mins. Remove carcass from pan and add the chopped vegetables and the chicken stock. Bring back to the boil, then reduce to a simmer. Remove all meat from the carcass and add to the rest of the ingredients. Now add the salt and pepper, and the two herbs. Allow contents to simmer for a further 30 mins. Remove from heat and blitz in a blender until thick and smooth. Serve with crusty bread. If desired, swirl a little sour cream into the soup just before serving.

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