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Ingredients
2 tbsp olive oil
½ potato, peeled and diced
½ leek, sliced
½ Romero pepper, de-seeded and chopped
½ red chilli, de-seeded
3 brussels sprouts, sliced
bones of one guinea fowl, to make the stock
150ml/6fl oz white wine
425ml/½ pint chicken stock
1 tsp tomato paste
For the parmesan crisps
55g/2oz grated parmesan
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Heat the oil in a large pan and add the potatoes, leeks, pepper and chilli.
Sauté for 2-3 minutes to soften.
3. Add the guinea fowl bones and brussel sprouts and cook for a further 3-4
minutes.
4. Stir in the wine, chicken stock and tomato purée, reduce the heat and simmer
gently for 10-12 minutes.
5. To make the parmesan crisps, place the parmesan in two piles on a non-stick
baking tray and bake in the oven for three minutes or until golden.
6. Remove from the oven and shape into curls.
7. Remove the broth from the heat and take out the bones.
8. Transfer the soup to serving bowls and serve the soup with the parmesan
crisps.
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