Carrot veloute soup with guinea fowl liver
6 servings
135 minutes
Carrot velouté soup with guinea fowl liver is an exquisite dish of French cuisine that combines the velvety texture of vegetable soup with the rich flavor of tender guinea fowl liver. Its roots trace back to haute cuisine traditions where a blend of aromatic spices, roasted vegetables, and tender meat pieces creates a harmony of flavors. Star anise and orange juice add subtle sweet-spicy notes to the soup, while lentils provide textural depth. This soup not only warms but also offers a true culinary journey, balancing the sweetness of carrots and beets with a creamy consistency. Served with a light green accent of corn salad, it is perfect for both cozy family dinners and elegant festive tables, impressing with its taste and execution elegance.
1
Prepare the broth. Place the bird, two large chopped onions (130 g), half a celery root, star anise, allspice, and bay leaf in water, bring to a boil, and simmer for forty minutes.
- Guinea fowl: 1 piece
- Onion: 250 g
- Celeriac: 1 piece
- Star anise: 2 pieces
- Allspice: to taste
- Bay leaf: 2 pieces
2
Peel the yellow carrot and beetroot, coat with olive oil, wrap in foil, and bake in an oven preheated to 185 degrees for one hour.
- Yellow carrots: 500 g
- Beetroot: 180 g
- Olive oil: 70 ml
3
Finely chop the carrot, as well as the remaining onion and celery. Pour olive oil into a saucepan, add the vegetables, 50 grams of lentils, and cumin. Sauté for 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. Mix and let sit for ten minutes.
- Carrot: 500 g
- Onion: 250 g
- Celeriac: 1 piece
- Olive oil: 70 ml
- Green lentils: 100 g
- Caraway: to taste
- Oranges: 2 pieces
4
Return the pot to the heat and pour in some broth. When it boils and slightly evaporates, add more (about 1.5 liters in total will be needed) — and cook for about fifteen minutes. Then blend into a puree.
- Guinea fowl: 1 piece
- Onion: 250 g
- Celeriac: 1 piece
- Olive oil: 70 ml
5
Pour the remaining lentils with water, squeeze the juice from half an orange, add salt, bring to a boil, reduce the heat, and cook for another fifteen minutes.
- Green lentils: 100 g
- Oranges: 2 pieces
- Salt: to taste
6
Fry the guinea fowl liver in olive oil on both sides, season with salt and pepper.
- Guinea fowl liver: 220 g
- Olive oil: 70 ml
- Salt: to taste
- Allspice: to taste
7
Cut the baked vegetables into small cubes and lightly fry them with lentils.
- Yellow carrots: 500 g
- Beetroot: 180 g
- Green lentils: 100 g
8
Pour the soup into bowls, add lentils with vegetables and liver. Garnish with corn salad.
- Green lentils: 100 g
- Guinea fowl liver: 220 g
- Lamb's lettuce (mache): to taste
