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Although it looks like a supporting character, the star of this show is the duck. It’s actually in the soup, too. The duck fry can be kept whole and noshed on as a snack on its own.
A Food Fight Round 5 recipe
2 teaspoons canola oil
2 cups chopped Spanish onions (1 medium-large onion)
4 cups chopped zucchini
1–2 teaspoons salt (start with 1, add the second after tasting final product)
2 cubes Dorot Gardens Frozen Basil
3 cups Manischewitz Chicken or vegetable broth
3 cups Beleaf Frozen Broccoli
1 (3-ounce/35-gram) package Pelleh duck fry
1/2 teaspoon sriracha sauce
1/2 teaspoon Gefen Honey
Lay duck fry in a cold pan and turn flame to low for five minutes.
Raise heat to medium and move the duck around as it crisps up and the fat melts.
Drain fat and reserve for soup.
Mix sriracha and honey and brush onto crispy duck fry. Cut into pieces.
Sauté onions in duck fat and oil over medium heat for three minutes.
Add zucchini and sauté another three minutes.
Add salt, frozen basil, and chicken broth. Bring to a boil and then lower heat and cook for 30 minutes.
Add frozen broccoli and cook another 10 minutes.
Blend the soup with an immersion blender. I like to keep some chunks unblended.
Garnish each portion with croutons before serving.
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