Duck treats don't appear often on the tables of average families. But, when the bird is in the house, then the soup from it will be the right decision. You can supplement it with a variety of vegetables, incl. and asparagus beans.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The broth, cooked on duck meat, turns out to be very bright and aromatic, and most importantly useful. After all, poultry contains many vitamins and minerals. For the soup, it is best to choose a fresh carcass, from which you first need to remove all excess and a layer of fat. If frozen duck is used, thaw it gradually. That is, first in the refrigerator, then at room temperature. And in order for the soup to turn out not so fat, it needs to be cooked in a second broth. Like any other first course, this dish can be seasoned with any herbs and added all kinds of vegetables to your liking. In cooking, there is one secret of how to speed up the process of boiling duck broth - add a spoonful of vinegar to the pan.
About the second component of the dish, asparagus, I would like to note that this plant is considered the king of all vegetables, because in terms of the content of nutrients and nutritional properties, asparagus is several times superior. In addition, it is absolutely not difficult to prepare it. Asparagus is used in all kinds of dishes, fried, stewed, boiled, baked, canned. You can use it both cold and hot, as an independent dish and as an additional snack. In general, the scope of its application is great. But today I want to tell you how to make a delicious soup from it.
- Caloric content per 100 g - 89 kcal.
- Servings - 6
- Cooking time - 1 hour for boiling broth, 20 minutes for soup
Ingredients:
- Duck - 400 g
- Carrots - 1 pc.
- Asparagus beans - 200 g
- Cauliflower - 200 g
- Sweet red pepper - 1 pc.
- Garlic - 2 cloves
- Onions - 1 pc.
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1.5 tsp taste
- Greens - a bunch
- Ground black pepper - 1/2 tsp or to taste
Making asparagus soup with duck broth
1. Chop the duck into pieces. Select the ones on which you will cook the soup, and send the rest to the refrigerator for another dish. For example, when I buy a whole carcass, I cook pate from the breasts, I make the carcass of the thighs and wings, and I put the ribs on the soup. But you can do as you like.
Rinse the selected parts under running water and, if desired, remove the skin so that the soup is not so greasy. Although if you like fatty foods, then leave.
2. Put the duck in a saucepan, add the peeled onion, bay leaf, peppercorns, cover with water and put the broth on the stove to cook. Bring to a boil and remove the resulting froth. Reduce heat to low and simmer, covered for about an hour.
3. After this time, wash the asparagus, cut off the ends and add to the soup.
4. Following it, place the peeled and grated carrots on a medium grater.
5. Disassemble the cauliflower into buds and place in the pot as well.
6. Peel the seeds from the sweet pepper, cut the fruit into strips and pour into the soup.
7. Rinse the greens, chop and also add to all vegetables. All the vegetables I use are frozen, but you can use fresh ones. They are boiled for no longer than 10 minutes. Therefore, bring the dish to the desired taste with salt and pepper. Let it boil and remove the pan from the stove.
8. Pour the soup into deep bowls and serve. Place a gravy boat with sour cream in the center of the table so that every eater can put it on a plate to their liking.
See also the video recipe on how to make asparagus soup.
