One of the healthiest and most economical things a person can do is to boil the bones of a bird–in our case, delectable duck–and make soup.
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Homemade duck soup
Yesterday’s roast duck became soup broth today. Any good meat was picked off, the bones boiled, thrown out, and the meat added back. I didn’t have much at home to add to the soup, and with the Extreme Cold Warning going on, I wasn’t in a hurry to run to the store.
I had the important things–the simple staples of a Czech kitchen: carrots, parsnip, onion, garlic, and black pepper. No fresh herbs, but as an added bonus, I had a bag of genuine Hungarian paprika powder my brother had brought me as a Christmas gift, and fresh turmeric root from an ethnic Indian store in south Edmonton. Sea salt and Himalayan salt crystals are always staples in my home.
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Credit: Environment Canada (Weather Office app) and AccuWeather widget. Degrees in Celsius.
The soup turned out spectacular; this photo doesn’t do it justice. The flavour was full, balanced, three-dimensional. Nothing was missing except perhaps a sprig of garnish for the sake of a presentable picture.
This is how you can make an extra meal out of little. Unfortunately, it takes time. But the health benefits make it well worth the effort.
I don’t have an actual recipe because I eyeball everything, but one day I hope to make a cookbook, and when I do, this and other recipes will be in it.
Caution: turmeric can stain skin, clothes, and surfaces. If you liked this page, please consider sharing:- More