Indulge in a culinary journey with our exquisite Smokey Duck and Sweet Potato Soup. This hearty and flavorful soup is a delightful blend of smoky duck, tender sweet potatoes, and a medley of aromatic spices. The rich broth, infused with the essence of smoked duck, creates a symphony of flavors that warm the soul. Accompanying this delectable soup are two equally enticing recipes: a classic Caesar salad with a zesty lemon vinaigrette dressing and a refreshing cucumber salad with a hint of mint. These accompaniments perfectly complement the smoky duck soup, creating a well-rounded and satisfying meal. Whether you're seeking a comforting dish for a cozy evening or a sophisticated addition to your dinner party menu, this trio of recipes is sure to impress.
Let's cook with our recipes!
SMOKY SWEET-POTATO SOUP
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
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.
SMOKEY SAUSAGE, KALE & SWEET POTATO SOUP
This soup is so versatile that it works with whatever you have on hand. If you don't love chickpeas, use cannellini, black or kidney beans. Or, take them out altogether. If you don't like kale add swiss chard or spinach. Feel free to switch up the spices if you prefer something a bit tamer.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Drizzle olive oil in a large pot over medium heat. Add the diced onion and cook until onions release some moisture, about 5 minutes. Stir in garlic, sweet potato, sausage, and chickpeas. Add paprika, coriander, chipotle powder, cumin, and salt. Cook for another 5 minutes, stirring once or twice.
- Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Taste for seasoning; add more salt, if needed. Stir in the kale (or spinach) and cook for 1 minute until kale has wilted. Ladle into bowls and top with cheese, if using, and freshly ground pepper.
Nutrition Facts : Calories 1350.3 calories, Carbohydrate 80.9 g, Cholesterol 186.7 mg, Fat 88.7 g, Fiber 14.3 g, Protein 52.3 g, SaturatedFat 32.3 g, Sodium 3434.1 mg, Sugar 7.2 g
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
SMOKEY DUCK AND SWEET POTATO SOUP
After my husband came home with some wild duck breasts I was left trying to figure out how on earth I was going to cook it. I was in the mood for soup and sweet potatoes so I rolled it all into one. My husband loved it and my oldest went back in for a second helping. I added a bit more hot sauce to mine because I love my food with a good kick to it but my husband liked it as is. I made extra rices so everyone (but me) served their soup over extra rice. If you use store bought duck your breasts would be larger then wild game that I had so you would have to adjust the amount. You could also use this recipe with any meat (chicken, pork, beef, etc) and I think it would taste just as good. I would stick to 1-2 pounds of meat though depending on how meaty you want your stew and how many you are feeding.
Provided by Maiden77
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 32
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.
Tips:
- To save time, you can use pre-cooked duck or rotisserie chicken instead of cooking your own.
- If you don't have a Dutch oven, you can use a large pot instead.
- Be careful not to overcook the sweet potatoes, or they will become mushy.
- Serve the soup with a side of crusty bread or crackers for dipping.
- You can also add other vegetables to the soup, such as carrots, celery, or parsnips.
Conclusion:
This smoky duck and sweet potato soup is a delicious and comforting meal that is perfect for a cold winter day. The combination of smoky duck, sweet potatoes, and spices creates a flavorful and satisfying soup that is sure to please everyone at the table. So next time you're looking for a hearty and flavorful soup, give this recipe a try.
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