Diver Veggie Soup (Corrected)

Carl

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[font=Verdana,Arial,Helvetica]Diver Veggie Soup (Corrected) [/font]Edit | Quote | Reply
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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.
 
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