Soup Paysanne with Guineafowl Confit

Name: Soup Paysanne with Guineafowl Confit
Yield: Serves 4 as a main course, up to 8 as a starter
Cuisine: British
Ingredients: 1 white onion, peeled and finely chopped; 2 tbsp duck fat; 2 carrots, diced; 4 celery sticks, diced (keep the leaves for garnish); 1 garlic bulb, cut in half widthways; 30 g fresh thyme; a few bay leaves; salt and pepper; salt and pepper; 150 g bacon lardons; 2 large handfuls of button mushrooms, quartered; 1 Savoy cabbage (use only the outer darker leaves, the first few layers of the cabbage), finely shredded; 1 Savoy cabbage (use only the outer darker leaves, the first few layers of the cabbage), finely shredded; 250 g cooked Puy or Umbrian lentils; 250 g cooked Puy or Umbrian lentils; 1 litre guineafowl or chicken stock; 1 litre guineafowl or chicken stock; 4 confit guineafowl legs

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

You can substitute other confits. It doesn’t have to be guineafowl, of course, but I think this makes an interesting change from duck.

Ingredients

2 tbsp duck fat
1 white onion, peeled and finely chopped
2 carrots, diced

Europe
United Kingdom
Main course
Starter
Winter
Gluten-free
January
February
Soup

Method

Heat the duck fat in a large saucepan and throw in the white onion, carrot and celery. Cook without colour for 15–20 minutes. Add the garlic, thyme and bay leaves. Season carefully at this point. Throw in the bacon and cook for a further 5 minutes. Stir in the button mushrooms and Savoy cabbage. Stir from time to time for another 10 minutes.

Now add the lentils and the stock, bring to a