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Bluefin Grille: Creamy Duck and Wild Rice Soup Recipe - Chef Ed Douglass
Recipe Source: Recipespy.blogspot.com
Yields: 3 gallons
Conversion Chart: Here >>
Ingredients:
4 pounds cooked duckmeat
3 pounds cooked wild rice
1 pound diced onion
1 pound diced celery
1 pound peeled and diced carrot
2 oz chopped garlic
1 tbsp chopped fresh thyme
1½ gallons rich chicken stock
1 gallon heavy cream (reduced by 2/3)
1 pound flour
1 pound unsalted butter
Procedure:
In a large pot, heat butter and vegetables untilthe onionsstartto clear. Mix in the flour and
simmerfor 5min (careful notto burn). Add chicken stock, wild rice, and duckmeat, bring to a
boil,stirring often then reduce heatto low and simmerfor 20minutes. Finnish with creamand
thyme and allow to cool over night. Thissoup is bestserved the next day.
Restaurant: Bluefin Grille
Recipe Type: Authentic
Submitted By: Executive Chef Ed Douglass
Recipe Author: Chef Ed Douglass
Magazine:
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.bluefinbay.com/sites/default/files/pdf/BluefinGrilleRecipes.pdf
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