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.
2 - I didn't have chard nor corn kernels. I omitted greens, and I substituted peas for the corn. It made for a stodgy meal. With the leftovers I tested a bit, added greens and pan fried mushrooms with white wine and added enough water to make it soupy. This improved it very much.
Olive oil
1 onion (6oz/170g) chopped
12 oz mushrooms, diced
1/3 cup white wine
6+ cups duck broth
2 bay leaves
2 tsps. Herbes de Provence
¼ tsp celery seed
3 carrots (9oz) sliced
1 cup (200g) pearl barley
½ tsp salt, to taste
½ tsp pepper
Any leftover meat from a roast duck (best if at least 1lb), rough chop
1 lb diced potato
1½ cups corn kernels or garden peas
3 large chard leaves, thin sliced
- In a soup pot heat the olive oil and fry the onion and mushroom until browned. Deglaze with the white wine and cook until reduced.
- Add the broth, bay leaves, dried herbs, carrots, barley, celery seeds and salt and pepper. Simmer for about an hour.
- Add the meat, potato and corn (or peas) and chard and simmer another 15 to 30 minutes, or until the potatoes are soft.
- To reheat the soup, add more liquid (broth or water) to desired consistency.
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