Today we will prepare an incredibly bright, beautiful, delicate and nutritious duck broth soup with green asparagus and sweet pepper. Step-by-step recipe with a photo. Video recipe.
In the modern world, it has become fashionable to eat healthy and wholesome food, asparagus beans and bell peppers are one of these components. The foods are quite nutritious, but at the same time low in calories, and thanks to asparagus, the soup is high in protein. Most often, beans and peppers are used for preparing main courses and salads, but these vegetables are also suitable for soup. The products go well with other vegetables, any kind of meat, seafood, mushrooms, cereals, pasta. They are versatile, so among a wide variety of first courses, you can choose recipes based on them. Today I propose to cook soup in duck broth with asparagus beans and bell peppers.
The first dish turns out to be very satisfying, while cooking very quickly. Fragrant vegetables cooked without prolonged heat treatment are light food for the human body. Therefore, if you are already tired and tired of classic soups with pasta, I recommend pampering your relatives with the proposed interesting recipe.
See also Making Duck and Green Lentil Soup.
- Caloric content per 100 g - 293 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Any duck pieces - 350 g
- Allspice peas - 3-4 pcs.
- Onions - 1 pc.
- Tomato paste - 1 tablespoon
- Asparagus beans - 200 g (frozen)
- Potatoes - 2-3 pcs.
- Ground black pepper - a pinch
- Red bell pepper - 1 pc. (frozen)
- Salt - 1 tsp
- Bay leaf - 2-3 pcs.
Step by step preparation of duck soup with frozen bell peppers and asparagus beans, recipe with photo:
1. Wash the duck and dry it with a paper towel. Chop it into pieces and remove excess fat. If you are watching calories, then remove the skin, because it contains the most calories.
2. Peel and wash onions.
3. Place the chopped duck in a saucepan, cover with water and place on the stove.
4. Transfer the peeled onion to the saucepan.
5. Bring the water to a boil over high heat, turn the heat to the minimum setting and remove the resulting foam from the surface of the broth.
6. Continue simmering the broth for 1 hour with the lid closed. Then remove the boiled onion from the pan. she has already given up all the taste and aroma.
7. Transfer the peeled and diced potatoes to the stockpot.
8. Boil potatoes for 10 minutes and add frozen bell peppers to it. You do not need to defrost it beforehand.
9. Immediately add the frozen asparagus beans to the pot.
10. Add tomato paste, salt and pepper, put bay leaf and allspice peas.
11. Cook duck soup with frozen bell peppers and asparagus beans for about 10 minutes and remove from heat. Leave the soup to infuse for 15 minutes, then serve it to the table.
See also the video recipe on how to make asparagus bean soup.
