Pea soup with duck
Description
Hearty and aromatic soup. The soup is easy and simple to prepare. It uses basic ingredients and a straightforward process, so even a beginner cook can follow the recipe. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the duck, dry with a paper towel. Cut into small pieces.
- 3
Step 3
Take a saucepan. Pour 2 tablespoons of vegetable oil into it. Heat and fry the prepared duck pieces in it until a light, golden crust forms.
- 4
Step 4
Pour hot water over the sautéed duck pieces and place over medium-high heat. Bring to a boil, skimming off the foam, then reduce the heat and simmer until the duck is tender. This usually takes about 1.5 hours.
- 5
Step 5
While the broth is cooking, rinse the peas. Cover with water two knuckles above the level of the peas and place over medium heat.
- 6
Step 6
Stir the peas while cooking and skim off the foam. If the liquid evaporates but the peas are not yet cooked, add a small amount of water, but not above the level of the peas. Remove the cooked peas from the heat.
- 7
Step 7
Purée the peas using a blender or potato masher until you get a lumpy consistency.
- 8
Step 8
Strain the finished broth. Cut the meat from the pieces of duck.
- 9
Step 9
Prepare the vegetables. Cut the potatoes into medium cubes, the onion into small cubes, and grate the carrots on a medium grater.
- 10
Step 10
Bring the broth to a boil, add the vegetables, reduce the heat, and cook until done.
- 11
Step 11
When the vegetables are ready, add the puréed peas, pieces of duck meat, and bay leaf, and season with salt. Bring to a boil, then stir and simmer for 5 minutes over low heat.
- 12
Step 12
Add finely chopped dill 3 minutes before cooking is complete. Cover with a lid.
- 13
Step 13
Rye bread croutons go very well with the soup. Lightly fry the rye bread in vegetable oil and rub with garlic.
- 14
Step 14
Serve the ready soup hot with rye bread croutons.