Introduction:
Of all the soups found here, guinea-fowl soup with chestnuts is probably the most difficult to prepare, but it is ultimately worth the effort. Many different flavors mix in this soup, providing it with a wholesome, unique flavor in the end.

Ingredients:

• 10 dkg of plain chestnut mass

• 1 guinea-fowl (approx. 1 kg)

• 20 dkg of turnips

• 10 dkg of onions

• 10 dkg of mushrooms

• 2 cloves of garlic

• a pinch of salt

• 2 bay leaves

• 1 tsp of thyme

• 1-2 pieces of juniper

• the whites of 1 egg

• 2 dl of cream

• 30 dkg of carrots

• 2 dkg of flour

Preparation:
Place the cleaned guinea-fowl with sliced vegetables and onions onto a baking sheet. Season it with salt, thyme, and roast it on high. Put the roasted fowl into a pot of cold water, and add some bay leaves to it. Stir it until it boils, then cook it on low for approx. 2 hours; season it again if necessary. Let the soup settle for 15 minutes, then strain it. Skin the fowl, strip its bones of meat, and cut it into even-sized cubes. Thicken the soup with a mix of mashed chestnuts, some flour, and cream; then, boil the soup. Serve the cooked guinea-fowl meat in cups with carefully-poured hot soup over it.