Duck Broth With Noodles, Scallions, and Radish

"From Barbara Kafka's "Soup: A Way of Life" cookbook. I love this deliciously different, light soup! I make it after roasting a duck, using the carcass to make the broth and leftover meat to make it a bit heartier meal, rather than a starter or light lunch. Serves 4-6 as a starter as made; can serve 2-3 as a light meal, or with the addition of duck meat (a cup or twp of chopped meat), as a more filling meal."
 
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Ready In:
20mins
Ingredients:
6
Yields:
3 1/2 cups
Serves:
4-6
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ingredients

  • 3 medium radishes, very thinly sliced
  • 4 cups duck stock
  • 18 scallions, trimmed, cut into 1-inch lengths (3 medium bunches, separate white and green parts)
  • 14 lb vermicelli or 1/4 lb thin egg noodles, cooked and drained
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon fresh ground pepper (or to taste)
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directions

  • Blanch radishes in boiling water for 15-20 seconds, then immediately plunge into ice water for an equal amount of time.
  • In a medium saucepan, bring stock to a boil. Stir in the scallion whites (not the green parts). Simmer vigorously for 5 minutes.
  • Reduce heat to medium and add noodles, salt, and pepper. Cook just until noodles are heated through.
  • Just before serving, stir in scallion greens. Divide radish slices among bowls and pour soup over. Serve immediately.

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