Smokey Duck And Sweet Potato Soup Recipes

Steps:

• Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
• While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
• Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Steps:

• Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
• Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

Steps:

• Mix all the ingredients for the marinade. Toss the duck breasts with the marinade (It will be more of a paste) and allow to marinade several hours or overnight.
• Heat the oil and butter in a large pot or Dutch oven over high heat. Remove breasts from the marinade, use fingers to wipe off excess, and add meat to the pot (discard the leftover marinade.) Sear meat well on both sides, a few minutes for side. Meat should be well browned. Be sure not to crowd the pan or the meat will not brown correctly.
• Transfer the meat to a plate and set aside.
• Toss the onions, celery, and carrots into the pot and cook until softened and the onions are turning translucent. Add the tomato paste and continue to cook 3 to 5 minutes to toast the paste.
• Add in the cumin, paprika, bay leaves, cinnamon, and thyme. Cook 2-3 minutes. Toss in the garlic, ginger, and chili and cook until fragrant 30 seconds to a minute.
• Pour in the white wine and allow to simmer a couple minutes. Dump in the chicken broth, beef broth, and Worcestershire sauce. Add the sweet potatoes and cover, bring to a boil.
• When the soup bowls reduce to a hard simmer (gentle boil) and cook until the sweet potatoes are tender. 20 -25 minutes depending on how tender you like your veggies.
• Add the frozen peas and cook until heated through, about 10 minutes. Meanwhile cut the duck into bite sized pieces.
• Add the duck and any liquid that gathered in the plate they were sitting in to the pot. Dump in the rice, cover, and allow to cook 5-10 minutes more to finish cooking the duck and heating the rice.
• Remove the bay leaves before serving. Taste the soup and add salt and pepper to suit your taste. Can be served over extra rice if desired. Add sriracha sauce (or other hot sauce) if you like more heat.

Steps:

• In heavy skillet cook the diced bacon until crisp, remove bacon from skillet and reserve for other uses.
• To the same skillet with bacon drippings, add the chopped onion, leek and garlic; cook over low heat, stirring occasionally until vegetables are soft, approximately 10 to 15 minutes.
• Add the cut sweet potatoes and stir for 5 minutes.
• Stir in the chicken stock, thyme and nutmeg, bring to a boil.
• Partially cover and simmer over low heat until the sweet potatoes are tender, about 2o to 30 minutes.
• Transfer the potatoes, vegetables and most of the broth to the blender reserving remaining broth in a separate container.
• Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with remaining broth to desired consistency.
• Season to taste with salt.
• To serve, reheat soup stirring often, garnish with sour cream and pickled jalapenos.
• The soup can be made ahead of time and reheated before serving.

Steps:

• Cut the vegetables and bacon into large chunks. Place all ingredients in the slow cooker.
• Fill the slow cooker with boiling water and cook on high for 3/4 hours or on low for 7/8 hours. Top up the water as required.
• Blend the soup until the consistency is smooth.