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Arcane Treatise 307Svalborscht4 pounds fresh beets, diced1 whole beet, sliced4 large carrots, chopped1 quart Stanton's duck stock1 tablespoon paprika4 large white onions, chopped4 ribs celery, chopped4 cloves garlic, chopped4 cloves pink shallots, chopped1 cup red wineone lemon3 tablespoons unsalted buttersalt and pepper to taste4 tablespoons sour cream1) In a large soup pot over medium heat, melt butter and saute 2 onions, 2 cloves each garlic and shallot, and 2 pounds of beets until onions brown. Pour in wine and 1 cup stock, and continue sauteing until liquid is reduced to one-tenth.2) Add remaining stock, and rest of vegetables to the soup pot, and bring to a boil. Reduce heat to warm, and let simmer, covered, for one hour.3) 45 minutes into simmering, add in spices, then zest of lemon, and then juice of lemon.4) Ladle soup into four soup bowls, and garnish each bowl with sour cream, and sliced beets.
Arcane Treatise 306Stanton's Duck StockBones, carcasses & leftover scraps of 4 Peking ducks4 large Granny Smith apples, cored and diced4 large onions, diced2 pounds button mushrooms, diced6 quarts water or stock1 quart + 1 cup Riesling or rice wine1 cup duck fat1 teaspoon freshly ground white pepper1 tablespoon miso paste1) Place an 8 quart soup pot on medium heat, and melt duck fat. Once liquid, begin sauteing 2 onions until they color. Now add 2 apples, and saute until they, too, color. Then add 1 pound mushrooms and saute until they wilt. Pour in 1 cup wine, and continue sauteing until liquid is reduced to one-tenth. Add ducks and pepper.2) Pour in water or stock, dissolve miso paste, and raise heat to high. When liquid comes to a rolling boil, add remaining apples and vegetables. Cover pot with lid, and let simmer at low until liquid has evaporated by one-half.3) Add in remaining wine and continue simmering until l