Country Duck Soup Recipe · Gressingham

Ingredients

• 4 tbsp olive oil
• 2 onions, peeled and chopped
• 2 sticks of celery, chopped into 1cm slices
• 4 carrots, peeled and sliced
• 4 medium potatoes, peeled and diced into 2cm cubes
• 1 small swede, peeled and diced into 2cm cubes
• 3 cloves of garlic, peeled and finely chopped
• 2 sprigs of thyme
• 2 tsp freshly ground black pepper
• 2 tbsp tomato puree
• 1.2 litres chicken stock
• 1 bay leaf
• ½ a medium Savoy cabbage, roughly chopped
• 1 tin of cannellini beans, drained (400g)
• 400g cooked shredded duck
• Small bunch of flat leaf parsley, roughly chopped