Duck Caldron with Noodles

What to treat yourself to after an autumn walk when you need to warm up nicely? We recommend an honest duck kaldoun, which has a real kick. The duck broth and root Vegetable Recipes are, of course, the basis of the meal. Carrots, celery and parsley contain many vitamins, minerals and essential oils essential for our health. To make the soup a little thicker, which you will appreciate especially in cold weather, we have enriched it with cream and did not forget to add noodles.

Ingredients:

Number of servings: 4 servings 800 ml of chicken broth 200 ml 33% cream 3 tbsp butter 1 handful chopped large-leaf parsley 150 g diced root Vegetable Recipes (carrots, celery, parsley) 150 g wide noodles 150 g wide noodles 50 g of cauliflower 40 g of plain flour 1 piece celery stalk 1 piece small onion nutmeg black pepper salt

Procedure:

In a tablespoon of butter, saute root Vegetable Recipes, cauliflower and celery, all diced. When the Vegetable Recipes start to turn golden, add the onion and sauté for another 10 minutes and pour in the stock. Once the stock starts to boil, pour in the cream and cook for a further 20 minutes.

Dissolve the butter in another saucepan and stir in the flour and a pinch of nutmeg. Toast over a low heat for 5 minutes. Let the finished roux cool and strain it through a sieve into the boiling soup. The mash must boil for 5 minutes.

Flavor the soup with salt and pepper and add the cooked noodles

Recommendation:

For the duck broth, you can use duck necks and gizzards, which after cooking, we peel and use as an insert in the soup.

Note:

Source of photos and recipe: www.akademiekvality.cz