Blood soup (recipe)
- 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
- 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.