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Main Course Soup Of Duck, Beetroot And Ceps Recipe

by Global Cookbook

Ingredients

4 Tbsp. Butter 2 med Onions, halved and sliced 2 x Duck legs or possibly breasts 5 c. Chicken stock 6 ounce White cabbage, sliced 1 1/2 lb Raw beets, minced 1/4 c. dry ceps or possibly bay boletus mushrooms

1 sprg thyme 1 can Butter beans, (14 ounce) 2 Tbsp. Wine vinegar Salt Freshly grnd pepper 2/3 c. Lowfat sour cream 2 Tbsp. Creamed horseradish 4 Tbsp. Minced fresh parsley

Directions

1. Ceps and bay boletus are mushrooms from the bolete group that means they have pores instead of gills on the underside of the caps. The recipe comes from a European book that says which ceps are probably the most important commercially dry mushroom.
2. Heat the butter in a heavy saucepan, add in the onions and brown lightly. Add in the duck, cover with the stock, then add in the cabbage, beets, ceps, thyme and butter beans. Cover and simmer for 1 1/4 hrs.
3. Skim off as much fat as you can. Remove the pcs of duck, slice into thick pcs and return to the pan. Add in the vinegar and season to taste with salt and pepper.
4. Blend together the lowfat sour cream and horseradish. Ladle the soup into bowls and place a dollop of the cream on each. Sprinkle with the parsley and serve.
5. Makes 4 servings.

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