Blood soup (recipe) - Revision history

Galfrid atte grene: /* Method */

2007-06-18T18:16:13Z

Method

← Older revision		Revision as of 04:16, 19 June 2007
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	# Allow to cool and place in refrigerator.		# Allow to cool and place in refrigerator.

	* Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the		* Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the next day.
	next day.

	[[category:recipes]]		[[category:recipes]]

Tobin: Category:Recipes, format

2004-06-10T10:57:28Z

Category:Recipes, format

← Older revision		Revision as of 20:57, 10 June 2004
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			== Ingredients ==
	* 2.5kg [[duck]] OR 2kg spare ribs, OR 2kg pork loin ribs.		* 2.5kg [[duck]] OR 2kg spare ribs, OR 2kg pork loin ribs.
	* [[Fowl]] trimmings (if available)		* [[Fowl]] trimmings (if available)
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	* 2 cups duck or [[goose]] blood OR 1/2 cup [[pig]] [[blood]].		* 2 cups duck or [[goose]] blood OR 1/2 cup [[pig]] [[blood]].

			== Method ==
	# In a pot, cover meat and fowl trimmings with water and boil slowly for 1-3 hours, depending on the size and age of the duck.		# In a pot, cover meat and fowl trimmings with water and boil slowly for 1-3 hours, depending on the size and age of the duck.
	# Skim foam from top of soup		# Skim foam from top of soup
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	* Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the		* Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the
	next day.		next day.

			[[category:recipes]]

Morgant at 11:21, 25 July 2003

2003-07-25T11:21:30Z

← Older revision		Revision as of 21:21, 25 July 2003
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	* 2 cups duck or [[goose]] blood OR 1/2 cup [[pig]] [[blood]].		* 2 cups duck or [[goose]] blood OR 1/2 cup [[pig]] [[blood]].

	# In a pot, cover meat and ~~foul~~ trimmings with water and boil slowly 1-3 hours depending on the size and age of the duck.		# In a pot, cover meat and fowl trimmings with water and boil slowly for 1-3 hours, depending on the size and age of the duck.
	# Skim foam from top of soup		# Skim foam from top of soup
	# Place spices in cheese cloth bag and add to soup.		# Place spices in cheese cloth bag and add to soup.

130.194.13.102 at 11:55, 24 July 2003

2003-07-24T11:55:00Z

← Older revision		Revision as of 21:55, 24 July 2003
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	# Add fruit to soup.		# Add fruit to soup.
	# Boil until apples are soft.		# Boil until apples are soft.
	# In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 cup of		# In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 cup of the blood until smooth.
	the blood until smooth.
	# Add cream to the flour mixture. Mixture should be a light paste.		# Add cream to the flour mixture. Mixture should be a light paste.
	# Add the 1 c of hot soup stock and mix until smooth.		# Add the 1 c of hot soup stock and mix until smooth.

130.194.13.102 at 11:54, 24 July 2003

2003-07-24T11:54:04Z

← Older revision		Revision as of 21:54, 24 July 2003
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	# Add the 1 c of hot soup stock and mix until smooth.		# Add the 1 c of hot soup stock and mix until smooth.
	# Add vinegar and blend.		# Add vinegar and blend.
	# While soup is still boiling, add flour mixture and remaining blood (or		# While soup is still boiling, add flour mixture and remaining blood (or prune juice if no blood was used). Stir constantly.
	prune juice if no blood was used). Stir constantly.
	# If a thicker soup is desired, add 1 c of pureed prunes.		# If a thicker soup is desired, add 1 c of pureed prunes.
	# Boil another 5-10 minutes. Meat may be returned to the soup.		# Boil another 5-10 minutes. Meat may be returned to the soup.

130.194.13.102 at 11:53, 24 July 2003

2003-07-24T11:53:50Z

New page

* 2.5kg [[duck]] OR 2kg spare ribs, OR 2kg pork loin ribs.
* [[Fowl]] trimmings (if available)
* 3.75L water
* 2 [[bay tree|bay leaves]]
* 4 whole [[clove]]s
* 4 whole [[peppercorn]]s
* 4 tbs [[flour]]
* 1 tbs [[sugar]]
* 2 tbs [[salt]]
* 2 tbs [[pepper]]
* 1/2 c [[vinegar]]
* 1 cup [[whipping cream]] or [[sour cream]]
* Apples: peeled, cored and chopped into 1cm pieces
* Dried fruit: 250g pitted [[prunes]], 250g [[raisin]]s
* 2 cups duck or [[goose]] blood OR 1/2 cup [[pig]] [[blood]].

# In a pot, cover meat and foul trimmings with water and boil slowly 1-3 hours depending on the size and age of the duck.
# Skim foam from top of soup
# Place spices in cheese cloth bag and add to soup.
# Continue to boil slowly until meat is tender.
# Remove meat and spice bag from soup. Reserve meat to be added back later.
# Take out 1 cup of boiling stock and set aside.
# Add fruit to soup.
# Boil until apples are soft.
# In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 cup of
the blood until smooth.
# Add cream to the flour mixture. Mixture should be a light paste.
# Add the 1 c of hot soup stock and mix until smooth.
# Add vinegar and blend.
# While soup is still boiling, add flour mixture and remaining blood (or
prune juice if no blood was used). Stir constantly.
# If a thicker soup is desired, add 1 c of pureed prunes.
# Boil another 5-10 minutes. Meat may be returned to the soup.
#Taste and adjust seasoning.
# Allow to cool and place in refrigerator.

* Allow soup to stand overnight before serving. Because of the raisins, prunes and fruit, the soup will be sweeter the
next day.