Gastronomy

Ingredients:

1 guinea fowl
4 carrots
4 parsley stalks
1 celery root
1 kohlrabi
1 green bell pepper
1 whole onion
1 whole potato
20 g salt (1 heaping tablespoon)
10 g whole black pepper
A few parsley sprigs
A few celery leaves
1 dried chili pepper
1 peeled garlic clove

Cut the well-cleaned and washed guinea fowl into larger pieces. Place it in a pot and cover with 3 liters of cold water, then bring it to a boil. Add the whole onion, garlic, and whole peppercorns. Cook slowly on a low, even heat to keep the broth clear. Once the meat starts to boil, skim off the foam with a fine strainer. Add the salt, spices, and vegetables. When the meat is tender, turn off the heat and let the soup rest for about 15 minutes. Then, separate the meat and vegetables and cut them into cubes. Strain the broth through a fine strainer. Serve always hot.