0 - I want to use the recipe in the link as my base but I don't specifically want to alter it to my tastes, I want to adapt it to my cooking, therefore the below comes with some important differences from the original, differences that are as of yet unproven.
1 - It was very good, but the original recipe asked for 2.5cups of broth, I added an extra 4 and it still came out more like a stew! Also, Ben feels that more pepper makes the soup. Since I didn't measure it, I will have to experiment.
6+ cups duck broth
2 bay leaves
2 tsps. Herbes de Provence
¼ tsp celery seed
1 onion, chopped
3 carrots, sliced
1 cup pearl barley
½ tsp salt, to taste
?? pepper
Any leftover meat from a roast duck, chopped
1 lb diced potato
1½ cups corn kernels
3 large chard leaves, washed, rolled & shredded
- Combine in a soup pot the broth, bay leaves, dried herbs, onion, carrots, celery seeds and salt and pepper. Simmer for about an hour.
- Add the meat, potato and corn and chard and simmer another 15 to 30 minutes, or until the potatoes are soft.
No comments:
Post a Comment