Cooking description:
The soup is easy and simple to prepare. It has simple ingredients and an uncomplicated process, therefore, following the recipe, even a novice housewife can handle it.
Purpose: For lunch
Main Ingredient: Vegetables / Poultry / Duck / Legumes / Peas
Dish: Soups
Ingredients:
- Duck - 450 Grams (any parts of the carcass)
- Peas - 200 grams (dry, split)
- Water - 3 Liters (2.4 liters - for broth, 0.6 liters - for boiling peas)
- Potatoes - 3-4 Pieces (medium size)
- Carrots - 1/2 Piece (large)
- Onions - 1 Piece (medium)
- Rye bread - To taste
- Salt - To taste
- Vegetable oil - 2 tbsp. spoons
- Bay leaf - 1 piece
- Garlic - To taste
Servings: 5-6
How to make Pea Duck Soup
Prepare the required ingredients.
Wash the duck, pat dry with a paper towel. Chop into small pieces.
Take a saucepan. Pour 2 tablespoons of vegetable oil into it. Heat and fry prepared duck pieces in it until light and golden brown.
Pour the fried duck pieces with hot water, put on fire a little above medium. Cook until boiling, skimming off the foam, then reduce heat and cook until the duck is cooked. This usually takes 1.5 hours.
While the broth is cooking, rinse the peas. Pour water two phalanges above the level of the peas and place over medium heat.
Stir the peas during cooking and remove the foam. If the liquid has boiled away, but the peas are not yet ready, add a small amount of water, but not more than the level of the peas. Remove the finished peas from heat.
Purée the peas with a blender or pusher to create a patchy mass.
Strain the finished broth. Cut the meat off the duck pieces.
Prepare your vegetables. Cut potatoes into medium cubes, onions into small cubes, grate carrots on a medium grater.
Bring the broth to a boil, dip the vegetables into it, reduce the heat and cook until tender.
When the vegetables are ready, add the puréed peas, duck pieces and bay leaves, and season with salt. Cook until boiling, after stirring, keep on fire for 5 minutes with a slow boil.
Add finely chopped dill 3 minutes before cooking. Cover with a lid.
Rye croutons go very well with the soup. Lightly fry rye bread in vegetable oil and rub with garlic.
Serve the prepared soup hot with rye bread croutons. Enjoy your meal!
Chef's advice:
Do not forget to get the bay leaf from the prepared soup. If you leave it, the soup will take on a bitter aftertaste.