Country Duck Soup
A hearty winter warmer for a filling lunch or supper.
- 4 tbsp olive oil
- 2 onions, peeled and chopped
- 2 sticks of celery, chopped into 1cm slices
- 4 carrots, peeled and sliced
- 4 medium potatoes, peeled and diced into 2cm cubes
- 1 small swede, peeled and diced into 2cm cubes
- 3 cloves of garlic, peeled and finely chopped
- 2 sprigs of thyme
- 2 tsp freshly ground black pepper
- 2 tbsp tomato puree
- 1.2 litres chicken stock
- 1 bay leaf
- ½ a medium Savoy cabbage, roughly chopped
- 1 tin of cannellini beans, drained (400g)
- 400g cooked shredded duck
- Small bunch of flat leaf parsley, roughly chopped
- Heat the olive oil in a large lidded saucepan over a medium heat. Add the onion and celery then cook gently for 5 minutes until the onions have softened.
- Add the carrots, potatoes, swede, garlic and thyme to the pan. Season with salt and the black pepper, then cook gently for another 5 minutes, stirring occasionally.
- Stir in the tomato purée and cook for a further 2 minutes before adding the stock and bay leaf. Cover with a lid and bring slowly to the boil. Reduce the heat to a simmer and cook for 20 minutes until the vegetables are tender.
- Add the cabbage, cannellini beans and cooked shredded duck to the pan then cook for a further 10 minutes. If the soup is too thick, add some hot water to reach your preferred consistency.
- Finally, stir in the chopped flat leaf parsley, season to taste and serve with warm crusty bread.