Lentil Soup with Guinea Fowl and Chestnuts

Remove the breasts and legs from the guinea fowl. Remove the skin from the leg meat, cut it from the bone and finely dice.

Chop the carcasses and fry them in half of the hot butter. Cut greens and onions into small cubes and fry briefly. Quickly fold in paradeis pulp and curry and extinguish with Aceito balsamico and Madeira. Cook for 2 to 3 minutes. Add chicken stock and whipping cream, make at low temperature for about 20 min. Season with salt and cayenne pepper.

Rinse the lentils in a colander until cooled and drain. Remove the thyme leaves from the branches.

Strain the soup through a fine sieve. Add the leg meat, chestnuts and lentils. Season the guinea fowl breasts with salt and fry them in the remaining hot butter first on the skin side, then on the other side over medium heat for about 4 to 5 minutes until golden brown. Then cut into thin slices.

Let soup bubble up repeatedly and serve with meat slices on deep plates. Sprinkle with thyme.

744 calories, 3113 joules, 59 g egg white, 35 g fat, 38 g carbohydrates

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