Ingredients

Steps

• Preheat a large saucepan.
• Heat the duck fat or 15 ml of olive oil in the pan and add the butter.
• Add the onions and sauté for 2 minutes.
• Add the leek and carrot and sauté for another 2 minutes.
• Add 150 ml of red wine and 150 ml of vegetable stock.
• Bring the soup to a boil and simmer for 8 to 10 minutes.
• Stir in the parsley and remove from the heat.
• Ladle the soup into bowls and serve.