Duck soup with colorful vegetables

Ingredients for 2 servings:

• 400 g duck stock from roast bones, homemade or bought in a jar
• 200 g roasted duck meat, leftovers from a duck meal
• 8 small cauliflower florets
• 1 small carrot(s) (approx. 40 g)
• 1 m.-large pepper, red, mild
• 1 m.-large tomato(s), fully ripe, red
• 2 tbsp celery leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

A clear, flavorful soup that’s not just visually appealing. Recipe from Bali, Indonesia.

To make the homemade stock, simmer the duck bones (approx. 300 to 400 g) with 500 g water and 8 g chicken stock for approx. 45 minutes, then let it cool and strain through a fine sieve or a fresh tea towel. Reduce the stock to 400 ml. Meanwhile, wash and trim the cauliflower florets. Wash the carrot, trim both ends, and slice into 3 mm thick slices using a corrugated grater. Wash the fresh, red peppers, remove the stalks, and cut diagonally into approx. 6 mm wide pieces, leaving the seeds. Remove the stalks from the tomatoes, skin them, quarter them lengthwise, and remove the green stalk and seeds. Halve the quarters crosswise. Wash the fresh celery, shake it dry, and pick off any unblemished leaves and chop them. Use two tablespoons of this immediately and freeze the remaining leaves separately from the chopped stalks. Measure the frozen product and let it thaw. Bring the duck broth to a boil, add the duck meat, and simmer for 3 minutes. Season the broth with salt and pepper. Add the cauliflower florets, carrot, and peppers and simmer for 3 minutes. Finally, add the tomatoes and celery leaves. After 1 minute, divide among serving dishes and serve hot.