Diver Veggie Soup (Corrected) Edit | Quote | Reply
Made this over the weekend. Turned out fantastic. I used 5 buffies because that is what I shot last week.
This is more of a stew than a soup, when I made it, it was very thick. Add more or less stock to suit your taste.
Bufflehead & Veggie Soup
Ingredients
Ducks
Soup Base
Preparation.
Ducks:
Day before making soup, sauté celery, onion & garlic in a 1 quart sauce pot until tender. Add duck breast meat and lightly brown. Add ½ cup of water & deglaze pot. Add all other ingredients and enough water to cover. Bring to boil and then reduce heat to low and simmer for 3 hours. Remove duck breast, cool and shred. Discard stock.
Soup:
Sauté celery, onion, carrots & garlic in a large soup pot until tender. Add green beans and sauté for 1 minute. Add all other ingredients as well as duck meat. Simmer for at least 1 hour, longer the better. I cooked it for 3 hours. This is more of a stew than a soup, mine was very thick. Add more stock it is too thick for your taste.
I served this with a hot loaf of home-made whole wheat bread. There was none left when the family got done with it.
Carl
Mobile, AL
DHBP Member since 1998
"Life is too short to drink bad beer."
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present surveying methods. It is only a report on or comment concerning local observation and/or results. Your results and observation may vary based on your location, local water conditions, food supply, weather conditions and migratory patterns "
Made this over the weekend. Turned out fantastic. I used 5 buffies because that is what I shot last week.
This is more of a stew than a soup, when I made it, it was very thick. Add more or less stock to suit your taste.
Bufflehead & Veggie Soup
Ingredients
Ducks
- 5 Buffleheads, breast meat filleted & cleaned (any duck meat will actually do, as will venison)
- ½ small onion, diced
- 1 stalk celery, chopped
- 1 clove garlic, smashed
- 1 bay leaf
- ¼ tsp pepper
- ½ tsp oregano
- ¼ tsp salt
- Olive oil
- Water to cover
Soup Base
- 3 stalks celery, chopped
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 12 green beans, chopped
- 1 small head of broccoli, florets removed and stalks peeled and chopped. (YES, use the entire head, florets & stalks, once peeled & cooked, broccoli stems are delicious)
- 1 can diced tomatoes w/garlic & oregano
- 1 can great northern beans
- 1 can of corn
- 2 cups vegetable stock
- 3 cups beef stock
- Olive oil
Preparation.
Ducks:
Day before making soup, sauté celery, onion & garlic in a 1 quart sauce pot until tender. Add duck breast meat and lightly brown. Add ½ cup of water & deglaze pot. Add all other ingredients and enough water to cover. Bring to boil and then reduce heat to low and simmer for 3 hours. Remove duck breast, cool and shred. Discard stock.
Soup:
Sauté celery, onion, carrots & garlic in a large soup pot until tender. Add green beans and sauté for 1 minute. Add all other ingredients as well as duck meat. Simmer for at least 1 hour, longer the better. I cooked it for 3 hours. This is more of a stew than a soup, mine was very thick. Add more stock it is too thick for your taste.
I served this with a hot loaf of home-made whole wheat bread. There was none left when the family got done with it.
Carl
Mobile, AL
DHBP Member since 1998
"Life is too short to drink bad beer."
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present surveying methods. It is only a report on or comment concerning local observation and/or results. Your results and observation may vary based on your location, local water conditions, food supply, weather conditions and migratory patterns "