Duck soup
Hearty soup with duck offal and spatzle
Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Cooking time: 1 hour
Number of servings: 4-6
Who doesn't dream of a warm and comforting soup that soothes the soul on chilly days? This hearty soup with duck offal and spatzle is a perfect choice for a meal full of flavor and aroma. The origins of this recipe lie in culinary tradition, where soup has always been a symbol of warmth and family goodness. Whether you recall meals spent with loved ones or moments of relaxation, every word in this recipe will take you on a delicious journey.
Ingredients:
- Duck offal (600 g)
- Carrots (4 pieces)
- Parsnip (1 piece)
- Celeriac (100 g)
- Kohlrabi (1 medium piece)
- Yellow onion (1 large piece)
- Iodized salt (to taste)
- Fresh or dried tarragon (2 g)
- Fresh parsley (2 sprigs)
- Lovage (1 sprig)
- Allspice (1 berry)
- Black pepper (3 berries)
- Spatzle (250 g)
Preparation:
Step 1: Prepare the ingredients
Start by cleaning and cutting the vegetables. The carrots, parsley, parsnip, and celeriac should be left whole to flavor the soup. The kohlrabi can be cut into large cubes, and the onion can be left whole to add extra flavor. Make sure all ingredients are fresh to achieve a rich and vibrant soup.
Step 2: Boil the offal
Place the duck offal in a pressure cooker and add about 3000 ml of cold water. Add a little salt to enhance the flavors. Close the lid and boil for 35 minutes. This process will help extract the flavors from the offal, giving the soup a deep and savory taste.
Step 3: Strain the soup
After the boiling time has passed, carefully remove the lid. Use a strainer to strain the broth into another pot. This step is essential for obtaining a clear and aromatic broth. Don't forget to remove the offal and boiled vegetables – they will be served alongside the soup.
Step 4: Boil the spatzle
Add the spatzle to the obtained broth and let them boil for about 10 minutes. Spatzle is a type of thicker noodle that will add consistency and a rustic appearance to your soup. Make sure to stir them occasionally to prevent sticking.
Step 5: Serve
Once the spatzle is cooked, add the offal and boiled vegetables to the soup. Add the tarragon, parsley, lovage, allspice, and black pepper berries. These spices will provide an extra layer of flavor and a distinctive taste. Serve the soup hot, sprinkled with freshly ground pepper or chili, to taste. You can add a slice of fresh bread alongside the soup for a complete meal.
Practical tips:
- If you want to save time, you can use store-bought duck offal. Make sure they are of high quality.
- Instead of spatzle, you can also use homemade noodles or even short pasta for a quicker option.
- This soup can also be made with other types of meat (for example, chicken or pork), but duck offal adds a unique flavor.
- You can experiment with other spices, such as thyme or bay leaves, to achieve various flavors.
Frequently asked questions:
1. Can I use other types of meat?
Of course! The soup can be adapted according to your preferences. You can use chicken or beef for a different version.
2. How can I make the soup spicier?
Add more pepper or a chopped chili, depending on your taste.
3. What other vegetables could I add?
You can add zucchini, potatoes, or green beans to enrich the soup with more vegetables.
Nutritional benefits:
This soup is an excellent source of protein, vitamins, and minerals, thanks to the vegetables and duck offal. The offal is rich in iron, which helps maintain energy and immune system health. Additionally, the soup is low in calories, making it a perfect choice for a light lunch or a comforting dinner.
Personal note:
For an even more special touch, you can add a spoonful of sour cream on top of each serving at serving time. This will add a delicious creaminess, further enriching the tasting experience. Don't forget to enjoy every bite and share your soup with loved ones, to turn an ordinary meal into a feast of taste and warmth!
Enjoy your meal!
Ingredients: duck offal approximately 600 g, 4 carrots, 1 parsley root, 1/2 parsnip, approximately 100 g celery root, 1 medium kohlrabi, 1 large yellow onion, iodized salt, approximately 2 g fresh/dried tarragon, 2 sprigs of fresh parsley, 1 sprig of fresh lovage, 1 allspice berry, 3 black peppercorns, approximately 250 g spaetzle.
