Potato, Leek and Kielbasa Soup

If you could not tell, I am experimenting with soups.  This is not for people who are on a low carb diet.  On the plus side, there is no cream in this; the rich creamy flavor comes from the potatoes.  
If you do not like kielbasa, or can not find it, substitute with Italian sausage, but obviously you will get a slightly different flavor. 

Ingredients
8 oz package of Kielbasa (cut into 1/2 inch rounds
2 leeks (chop the white and light green parts only)
4 russet potatoes (chopped)
3 tbs butter
1 tbs all purpose flour
4 cups chicken broth
pepper to taste


In a large soup pot brown Kielbasa.  Once brown remove from pan and set aside.  Add butter, leeks and potatoes into pan and allow them to cook for 5 minutes.  Stir in all purpose flour until well incorporated.  Whisk in chicken broth and bring to a boil until potatoes become tender.  With an immersion blender, blend the soup for about 30 seconds.  If you do not have an immersion blender, use a regular blender and blend 1 cup of  the potato, leek mixture until smooth and return it to the pot.  Return the Kielbasa to the pan and allow to reheat.  Add fresh cracked black pepper before serving. 


 

Duck L'orange (duck with orange sauce)

This recipe is a little more involved than the others that I have made, but it is well worth it.  I made it for some friends that came over and everyone seemed to enjoy it. 


Ingredients
1 5lb duck (cleaned with innards removed)
2 oranges quartered
1 orange sliced (optional)
1/4 cup water
Salt and pepper

Ingredients for Orange Sauce
zest of 2 large oranges
2 cups freshly squeezed orange juice
2/3 cups raw sugar
1 tbs bitters
1 1/2 cups chicken stock
1/2 cup Triple Sec liqueur
2 tbs cornstarch


The night before making the duck place on a jelly roll plan in the fridge to help dry out the skin.  This will create a crispier duck. 

Preheat oven to 500 degrees. 
Stuff duck with the 2 quartered oranges.  Score the top of the duck with a sharp knife.  This helps the fat drip off easier.  Liberally salt and pepper the duck.

Line a 14 inch cast iron pan (or roasting pan) with sliced oranges.  Place duck on top of oranges add 1/4 cup water to pan.  Place in oven for about 30 minutes.  After 30 minutes rotate pan and reduce heat to 300 degrees.  Continue cooking duck until the internal temperature is 170 degrees.  This will take about an hour and 15 minutes depending on your oven. 

Orange Sauce
In a saucepan combine the orange zest, juice and sugar.  Simmer until it is reduced to about 3/4 cup  Add Bitters and chicken stock, triple sec and cornstarch.  Simmer until it begins to thicken.

Serve the sauce with Duck
 

Moroccan Soup

This is another good fall soup.  It is makes a really quick middle of the week meal.  It tastes better the next day after it sits overnight. 


Ingredients
1 tbs olive oil
1 medium onion finely chopped
1 tbs Garam Masala
1 14 oz can of chopped tomatoes
1 14 oz can garbanzo beans drained and rinsed
1 rotisserie chicken deboned and chopped
3 zucchini chopped
5 cups chicken broth
1/2 cup uncooked pearl couscous
pepper

In a large pot or Dutch oven,  heat olive oil and cook onions until lightly browned.  Stir in Garam masala.  Add tomatoes, broth and bring to a simmer.   Add chickpeas, zucchini and couscous and cook covered for 8 minutes.  Stir in chicken and bring back to a simmer.  Add cracked pepper and serve.