Guinea fowl soup
This guinea fowl soup is a simple yet deeply comforting dish, ideal for the colder months and particularly suited to the winter game season. Light but full of flavour, it makes an elegant starter for a dinner party or Sunday lunch, while also being substantial enough to serve as a main course with small pasta or extra vegetables. Slowly simmering the bird creates a delicate, nourishing broth, enriched with root vegetables and greens. It’s a classic, no-fuss soup that highlights the natural flavour of guinea fowl while remaining flexible – use whatever seasonal vegetables you have to hand.
Ingredients
Method
- Using a sharp knife or kitchen scissors, cut the guinea fowl into 8 portions. Place them in a large pot and pour in enough cold water to cover everything generously.
- Add the garlic and the onion or leek (cut into a few large pieces).
- Bring slowly to the boil. As the liquid heats, skim off any foam that rises to the surface using a slotted spoon.
- Chop the swede and carrots into large chunks. Add them to the pot along with the parsnip, bay leaf and stock cubes.
- Reduce the heat and simmer gently for 45 minutes, until the vegetables are tender and the meat is cooked through.
- Add the broccoli florets and cook for a further 10 minutes.
- Remove the guinea fowl pieces from the pot and strip the meat from the bones. Discard the bones.
- Add the green beans or peas and the chopped kale to the soup and cook for another 5 minutes.
- Return the shredded meat to the pot and allow it to warm through.
- Season to taste with salt and freshly ground black pepper, if needed.
- Serve hot, garnished with freshly chopped parsley. For a more substantial meal, add cooked small pasta such as stelline or filini.