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Kristen Nicole
Wild soup with guinea fowl
A tasty recipe. The starter contains the following ingredients: poultry, guineafowl fillet, wildfat (380 ml), dry white wine, mushroom melange (200 g), stoneleeks (, in 1 cm sloping pieces), whipped cream, truffle oil and freshly ground black pepper.
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Ingredients
Directions
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Cut guinea fowl into slices lengthwise, then cut into long, thin strips.
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Bring to the boil in pan of wildfire with wine and 400 ml of water.
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Clean mushrooms and cut into large pieces.
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Put the fire down and add mushrooms, guinea fowl bars and half of stoneleeks.
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Soup 8 minutes with lid on pan to simmer gently.
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Take the pan of fire and mix whipped cream and truffle oil.
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Soup spicy flavors with salt and freshly ground pepper.
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Make soup in four deep plates and divide the remainder of stoneleeks over it..
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Nutrition
240Calories
Sodium0% DV1.980mg
Fat22% DV14g
Protein38% DV19g
Carbs1% DV3g
Fiber4% DV1g
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