Vegetable broth Recipe
- fat trimmed from 2 duck breasts or 15ml/1tbsp olive oil
- 25g/1oz butter
- ½ onion, chopped
- 1 leek, chopped
- 1 carrot, peeled and chopped
- 150ml/¼ pt red wine
- 150ml/¼ pt vegetable stock
- 55g/2 oz fresh flat leaf parsley, chopped
- Preheat a large saucepan.
- Heat the duck fat or olive oil in the saucepan. Add the butter.
- Add the onions and sauté for 2 mins.
- Add the leek and carrot and sauté for 2 mins.
- Add the red wine and vegetable stock. Bring soup to the boil and then simmer for 8-10 mins.
- Add the herb before removing soup from heat.
- Ladle the soup into bowls and serve.
