Duck Soup with Croutons

This soup can be made with chicken as well. I made this after Christmas, when my family roasted two ducks and we had leftover duck meat and bones. The sourdough croutons add that simple crunch.

2-3 quarts stock (see stock recipe)

2 cups sourdough bread, cut into cubes

1 large onion, diced

2 carrots, diced

4 ribs celery diced

1 large parsnip, diced

1 medium rutabaga, diced

1 medium turnip, diced

2 cups shredded duck or chicken meat (already roasted)

4 cups of kale, finely chiffonaded

1. See basic stock recipe to make the stock for the soup.

2. Preheat oven to 350˚F

3. Toss bread with olive oil, salt and pepper and spread out on sheet pan in an even layer. Toast until slightly browned.

4. In a large stockpot, sauté the onions in olive oil until translucent.

5. Add carrots, celery, parsnip, rutabaga and turnip. Sweat the vegetables until slightly softened.

6. Add shredded duck, kale and stock. Bring to a simmer and simmer for at least 30 minutes until vegetables are softened.

7. Serve the crunchy croutons over the soup. The acidity of the sourdough pairs nicely with the richness of the soup.