Carrot Velouté Soup with Guinea Fowl Liver
⏳ Time
2 hours 15 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Carrot velouté soup with guinea fowl liver
Ingredients
- Star anise - 2 pieces
- Guinea Fowl Breast - 1 piece
- Guinea Fowl Breast - 7.8 oz
- Olive Oil - 2 fl oz
- Carrot - 17.6 oz
- Carrot - 17.6 oz
- Beetroot - 6.3 oz
- Lentils - 3.5 oz
- Onion - 8.8 oz
- Oranges - 2 pieces
- Celery salt - 1 piece
- Bay leaf - 2 pieces
- Black Cumin (Cumin) - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Corn Salad - to taste
Step by Step guide
Step 1
Prepare the broth. Place the poultry, two coarsely chopped onion heads (130 g), half a celery root, star anise, allspice, and bay leaf in a pot, cover with water, bring to a boil, and simmer on low heat for forty minutes.
Step 2
Peel the yellow carrot and beetroot, coat them with olive oil, wrap them in aluminum foil, and bake in an oven preheated to 365°F for one hour.
Step 3
Finely chop the carrot, as well as the remaining onion and celery. Pour olive oil into a saucepan, add the vegetables, then add 50 grams of lentils and cumin. Sauté for about five minutes, then reduce the heat and simmer for another ten minutes. Remove from heat and add the juice of one and a half oranges. Stir well and let it sit for ten minutes.
Step 4
Return the pot to the heat and pour in some broth. When it comes to a boil and reduces slightly, add more (you will need about 1.5 liters in total) — and cook for about fifteen minutes. Then blend with an immersion blender until smooth.
Step 5
Pour the remaining lentils with water, squeeze the juice from half an orange, add salt, bring to a boil, then reduce the heat and simmer for another fifteen minutes.
Step 6
Sear the guinea fowl liver in olive oil on both sides, then season with salt and pepper.
Step 7
Cut the roasted vegetables into small cubes and lightly sauté them together with the lentils.
Step 8
Ladle the soup into bowls, add the lentils with vegetables, and also include the liver. Garnish with corn salad.
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