Nordic Goose Soup, Pho Style
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Calories
317 kcal
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Course
Soup
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Cuisine
Scandinavian
Nordic Goose Soup, Pho Style
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It's not important to try and repeat this soup exactly, as good as it is. It's more important to recognize the fundamentals that make this recipe what it is: Good broth, a pasta/dumpling element, lean, rare meat, slow-cooked shredded meat if you want that, too, plus the array of condiments. If you want to do this with chicken breast and legs, it'll work. If you want to do this with venison backstrap and stew meat, that'll work, too.
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Ingredients
BROTH
- 2 quarts duck broth, or beef broth in a pinch
- About 10 allspice berries, crushed (optional)
- 1 onion, sliced thin from root to tip
DUMPLINGS
- 2 cups rye or barley flour
- 1 egg
- 1/2 to 3/4 cup milk
- 1 teaspoon salt
- Vegetable oil for coating (Use squash seed oil if you have it)
TO FINISH
- 1/2 pound shredded cooked goose, duck or venison
- 1 skinless goose breast, thinly sliced
- 1 small bunch of parsley
- 1 small bunch chervil or dill
- 1 small bunch chives
- 1 small bunch cress (optional)
- 4 to 8 small red radishes, sliced thin
- Malt or beer vinegar to taste
- Horseradish, for grating
Instructions
- If you haven't made the broth beforehand, you'll need that first. My recipe is here. You could of course use store-bought beef broth, but it will not be the same. Either way, once you have the broth, bring it to a gentle simmer and steep the allspice or cardamom in it for at least an hour. If you tie the spices up in a cheesecloth bag, it's easier to fish them out later -- and you can stew the onion in the broth at the same time. Otherwise, you will need to strain the broth and then stew the slice onion for 20 more minutes or so, until they soften.
- While the spices are steeping in the broth, put a large pot of water on to boil for the dumplings. To make the dumplings, mix everything but the oil in a bowl, adding enough milk so the batter is about as loose as pancake batter. Use a colander with wide holes or a spatzle maker to drop the batter into the boiling water. Boil until they float, then 1 minute more. Remove with a slotted spoon and put them in one layer on a cookie sheet. Drizzle some oil over them so they don't stick.
- By now you should be ready to rock. Set out the herbs, radishes, horseradish and vinegar on the table where everyone can grab them. Get a bowl for everyone. Put some dumplings in each bowl, then some of the shredded, cooked goose meat. Lay some of the thinly sliced goose breast on everything. Bring the broth with the onions still in it to a rolling boil. Pour over the soup
Notes
- NOTE: Prep and cook times assume you have broth and leftover meat handy. I use this recipe for duck broth.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
28g
(9%)
Protein
26g
(52%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
86mg
(29%)
Sodium
1237mg
(52%)
Potassium
931mg
(27%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
354IU
(7%)
Vitamin C
4mg
(4%)
Calcium
207mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 86mg | 29% |
| Sodium | 1237mg | 52% |
| Potassium | 931mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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