Carrot Soup Puree with Guinea Fowl Liver

Prepare the broth. Place the guinea fowl, two coarsely chopped large onion heads (130 g) and half a celery root, star anise, allspice and bay leaf in a pot, cover with water, bring to a boil and simmer over low heat for 40 minutes.

Peel the yellow carrots and beets, coat with olive oil, wrap in foil and bake in the oven at 185 °C for 1 hour.

Finely chop the carrot, remaining onion and celery. Pour olive oil into a sauté pan, add the vegetables, add 50 g of lentils and cumin. Sauté for 5 minutes, then reduce the heat and simmer for another 10 minutes. Remove from heat and add the juice of one and a half oranges. Stir and let sit for 10 minutes.

Return the pot to the heat and pour in some broth. When it comes to a boil and slightly reduces, add more broth (you'll need about 1.5 liters total) and simmer for 15 minutes. Then blend it into a puree using a blender.

Pour the remaining lentils with water, squeeze juice from half an orange, salt to taste, and bring to a boil. Reduce heat and simmer for another 15 minutes.

Fry the guinea fowl liver on olive oil on both sides, salt and pepper it.

Chop the baked vegetables into small cubes and lightly fry them together with lentils.

Pour the soup into bowls, add lentils with vegetables and liver. Garnish with corn salad.