Since I often buy guinea fowl because they have an aromatic meat, of which I only use the broken breasts and the legs for a meat course, the carcasses with the leftover meat are put aside for cooking a stock. A very aromatic stock was created from these remains of four birds, which was used in this dish.
Peel and dice the parsley roots. Pluck the leaves from the parsley bunch and chop them into small pieces.
Heat the parsley roots and stalks, ginger, shallot, peppercorns and chilli in the poultry stock and simmer for 30 minutes. Pass through a hair sieve and dispose of the cooked vegetables. Pass the liquid again through a sieve lined with a cheesecloth or tea towel, so that a clear broth remains.
Bring this to the boil again, add the sherry, reduce a little and season with salt if necessary.
Serve the essence in soup bowls and sprinkle with the chopped parsley.
In order to further enhance the essence, various inlays can be served, but there should be a few if this soup is served on a menu.
The following are available as deposits: cubes of a chicken breast, dumplings of a poultry farce, mushroom dumplings or simple meatballs.
To prevent the essence from becoming cloudy, all of the deposits have to be cooked separately and only added to the soup bowls when serving.
Slightly salted bread cubes fried in garlic butter are also a tasty addition. Edge length no more than 10 mm.
Ingredients
Print Recipe
Pin Recipe