Light Duck Soup With Vegetables
Light Duck Soup With Vegetables
Ingredients:
- duck soup set ''Penelope''
- 2-3 carrots
- 2 leeks
- 2 potatoes
- 1/2 head of celery
- 1 bay leaf
- thyme
- parsley
- salt and black pepper to taste
Prepraration:
- Place the duck soup set in a pot with the chopped carrot, celery, bay leaf, thyme, parsley, black pepper and 2-3 liters of water.
- Cook for about an hour, using kitchen paper instead of a lid, cut into the shape of the pot and a 2cm hole in the middle.
- Then take out the duck meat and bones, and remove the herbs (bay leaf, parsley and thyme).
- Separate the meat from bone and return it back to the pot with the broth. Finely chop the potatoes and add them too.
- Cook for about 20 more minutes and remove from heat. Finally, finely chop the parsley and sprinkle on top.