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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 guinea fowl
  • 1 garlic clove peeled
  • 1 onion peeled or 1 leek
  • 2 carrots chopped
  • ½ swede cut into chunks
  • 1 small parsnip peeled
  • 1 small head broccoli cut into florets
  • 1½ chicken stock cubes
  • 100 g green beans or peas
  • 1 large handful chopped kale
  • About 1 litre water
  • Chopped fresh parsley to serve
  • 1 bay leaf

Method
 

  1. 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.
  2. Add the garlic and the onion or leek (cut into a few large pieces).
  3. Bring slowly to the boil. As the liquid heats, skim off any foam that rises to the surface using a slotted spoon.
  4. Chop the swede and carrots into large chunks. Add them to the pot along with the parsnip, bay leaf and stock cubes.
  5. Reduce the heat and simmer gently for 45 minutes, until the vegetables are tender and the meat is cooked through.
  6. Add the broccoli florets and cook for a further 10 minutes.
  7. Remove the guinea fowl pieces from the pot and strip the meat from the bones. Discard the bones.
  8. Add the green beans or peas and the chopped kale to the soup and cook for another 5 minutes.
  9. Return the shredded meat to the pot and allow it to warm through.
  10. Season to taste with salt and freshly ground black pepper, if needed.
  11. Serve hot, garnished with freshly chopped parsley. For a more substantial meal, add cooked small pasta such as stelline or filini.