We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Thursday, 22 January 2015
Duck and vegetable soup
The drake we pot roasted recently gave us some great leftovers to use to make soup. The liquid in which it was cooked was effectively the stock. It also contained the vegetables with which the bird was cooked. Meat from the carcass was added, along with some additional vegetables. It was simmered for half an hour, giving us enough for main meals for two days.