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Goose Soup Recipe Nordic Goose Soup Hank Shaw

Cut the goose carcass into pieces using kitchen shears. Cut off any remaining pieces of fat and discard them. Toss the carcass and the next 4 ingredients (water through salt) into a pressure cooker. Put the lid on and cook according to manufacturer's instructions for 25-30 minutes, then release the steam. Remove the carcass from the pressure.

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salt, barley, chanterelles, goose, sour cream, duck stock, duck fat and 6 more Chunky Beef Stew Eat Smarter flour, garlic, onion, clementine juice, fresh parsley, caraway seed and 8 more

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Directions In a 5-qt. slow cooker, combine the goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat is tender. Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup.

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Ingredients: 1/2 Goose breast (with bone, alternatively approx. 400 g goose roast leftover) 1 Carrot Beet (yellow) 1/2 Onion (for cooking) 1 Garlic cloves Salt Bay leaf 60 g Lard (or goose fat) 40 g Flour (smooth) 1/2 Onion (diced, for frying) 60 ml White wine 1 l Goose soup (from cooking) 2 cl Whipped cream Salt Pepper Goose soup (from cooking)

10 Best Goose Soup Recipes Yummly

1 large yellow or white onion, sliced 1 pound small mushrooms (such as yellow foot chanterelle or beech), halved or left whole 2 teaspoons dried marjoram 7 cups Basic Duck Stock or beef stock 1 cup.

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Rinse the goose pieces and pat dry. Season with salt, pepper, and garlic powder. Heat sesame oil in a 6-quart Dutch oven over medium-high heat. Brown the goose pieces on each side for about 3 minutes. Add the minced garlic and sauté another 1 minute. Add the chicken broth and stir together.

Goose Stew with Barley and Celery Root Epicurious

It has it all: noodles, a mesmerizing broth, onions, various meaty things — usually long-cooked brisket and raw slivers of beef heated through by the broth — an array of fresh herbs to add, crunchy bean sprouts, lime wedges, chiles, and pretty much any sauce you feel like adding. Put simply, pho is the "choose-your-own-adventure" of soups.

Smoked goose and onion soup. r/smoking

wild rice to goose soup. ← Previous Next →. « Traditionally Stuffed Roast Goose, plus Goose Stock and Creamy Wild Rice and Mushroom Goose Soup.

Goose noodle soup stock photo. Image of meal, tasty, homemade 46678944

1 bunch celery, chopped 1 (12 ounce) package baby carrots, chopped 1 cup cream of celery soup 1 cup cream of chicken soup 1 cup cream of mushroom soup 1 cup cut-up mushrooms 8 fresh sage leaves 3 tablespoons fresh rosemary 2 tablespoons fresh thyme 2 (10 pound) goose, cut up Directions

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1 can beans Salt and pepper Directions: Make the goose broth, or thaw it from the freezer and heat it in a pot. In a separate pan, cook the barley according to instructions. When the barley is done, add it to the broth. Put a can of white beans into the soup (I drain most of the liquid from it). Salt, pepper to taste.

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Ingredients & Substitutions Goose thighs with skin on (or other part of the goose) Onion head, chopped Cloves garlic , minced Russet potatoes, peeled and sliced Celery sticks, chopped - or celery leaves Olive oil, extra virgin - or duck/pork fat Parsley, fresh & finely chopped Sweet paprika, organic Pinch of black pepper Salt to taste

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1 carrot 1 stalk celery 3 cloves garlic, whole 1/2 leek (optional) Bay leaf 5 peppercorns 3 tablespoons (43g) butter 2 tablespoons (30ml) goose fat (or use 5 tablespoons (70g) butter total) 3 lbs (1.4kg) onions, thinly sliced (I like to use a mix, but standard yellow or brown onions are fine) Kosher salt and black pepper

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Add flour and fork blend until smooth. Add 3 ladles of cold soup and reserved blood-vinegar mixture and whisk until smooth. Transfer back to the pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20 to 30 minutes. Remove and discard bay leaf or stock sachet.

Goose Soup Recipe Nordic Goose Soup Hank Shaw

Ingredients: Dumplings: Method: The origins of Oh My Gosh are dubious at best. Much lighter than the Hungarian classic, Oh My Gosh is somewhere between paprikash and chicken and dumplings. It's a little Old World, a little Southern, and a whole lot American.

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Ingredients 1/2 pound bacon diced 4 cups skinless goose breast fillets cut into 1 to 2-inch chunks 3 cups onion roughly chopped 4 stalks celery cut into ¼-inch-thick slices 4 medium carrots peeled and cut into ¼-inch thick slices 2 jalapeño peppers seeded and minced 4 cloves garlic minced 2 quarts canned beef broth or homemade stock

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Melt goose fat in a large heavy based saucepan and add chopped vegetables. Fry for a few minutes until they start to soften. Add well flavoured goose stock and bring to the boil, stirring occasionally. Add pearl barley and simmer the soup for about 1.5 hours. Before serving add the left over goose meat to the soup.