Duck Soup with Madeira

Name: Duck Soup with Madeira
Yield: Serves 4
Cuisine: Norway
Ingredients: 6 cups Duck Stock or 4 cups chicken stock plus 2 cups beef stock; 2 cups heavy (whipping) cream; ¼ cup sweet Madeira or sweet sherry; ¼ cup finely chopped leek, white and pale green parts only; Fine sea salt and freshly ground black pepper; 1 pound cooked duck or chicken, chopped (optional); ¼ cup finely chopped fennel; 1 carrot, finely chopped; 1 tablespoon finely chopped fresh sage; ¼ cup chopped sugar snap peas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

IF YOU DO NOT WANT TO MAKE YOUR OWN STOCK FOR THIS RECIPE, YOU CAN SUBSTITUTE COMMERCIAL DUCK STOCK.

Ingredients

6 cups Duck Stock or 4 cups chicken stock plus 2 cup

Europe
Norway
Scandinavian
Scandinavia
Soup
Gluten-free
Nordic

Method

Bring the stock to a boil in a large pot over medium heat. Stir in the cream and Madeira. Add the carrot, fennel, leek, and duck, if using, and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes.

Add the sage and snap peas and season with salt and pepper. Pour into bowls and serve.