Blood soup (recipe): Difference between revisions

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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 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.
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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.
# 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.
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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]]

Latest revision as of 05:16, 19 June 2007

Ingredients

Method

  1. 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.
  2. Skim foam from top of soup
  3. Place spices in cheese cloth bag and add to soup.
  4. Continue to boil slowly until meat is tender.
  5. Remove meat and spice bag from soup. Reserve meat to be added back later.
  6. Take out 1 cup of boiling stock and set aside.
  7. Add fruit to soup.
  8. Boil until apples are soft.
  9. In a separate bowl, blend the flour, sugar, salt and pepper into 1/2 cup of the blood until smooth.
  10. Add cream to the flour mixture. Mixture should be a light paste.
  11. Add the 1 c of hot soup stock and mix until smooth.
  12. Add vinegar and blend.
  13. While soup is still boiling, add flour mixture and remaining blood (or prune juice if no blood was used). Stir constantly.
  14. If a thicker soup is desired, add 1 c of pureed prunes.
  15. Boil another 5-10 minutes. Meat may be returned to the soup.
  16. Taste and adjust seasoning.
  17. 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.