|
1 duck, cut up for soup
1 small onion, diced
1 stalk celery, diced
1 apple, diced
1 carrot, diced
1 cup seedless raisins
8 dried prunes
blood from duck
2 tablespoon vinegar
4 tablespoon sugar
1 pint sour cream
1/2 cup flour
salt and pepper to taste
Cover duck with about 4 quarts of water in a 6 quart kettle. Add onion, celery, apple, carrot, raisins, and prunes. Add salt and pepper to taste. Cook until meat is tender, about 1 to 1-1/2 hours over low heat. Remove meat to thicken suop. Combine cream, blood, and flour together and stir into slightly cooled soup. Be sure soup is cooled or else the thickening will curdle. Cook for 5 minutes to thicken. Add sugar and vinegar to taste, one tablespoon at a time, until you get the right sweet and sour taste. Remove prunes and half of raisins. Strain for clear broth. Add meat back in and serve.
|
| |
