- 1kg Turkey carcasses
- 100 gm ginger cut into chunks
- 2 med size white onion roughly chopped
- 4 number birds eye green chilli chopped
- 1 stick of celery cut into chunks
- peeled garlic cloves bashed
- bouquet garni of 1 small bunch coriander stems 2 black peppercorn, 2 green cardamom, 1 blade of mace, all tied in muslin cloth
- Salt to taste
- Sous vide unsweetened chestnut 250gms or roasted chestnuts 250 gms
- double cream 200ml
- unsalted butter - 50gm
- Truffle oil few drops (optional)
- Black fresh truffle - few shaving (optional)
- white bread - 2 slices
- olive oil - 50ml
- Crushed black pepper
Turkey and Chestnut Shorba
Ingredients
Method
Method
Place carcass, chopped vegetables, bouquet garni with 2 litres of water in a large saucepan. Bring to the boil, then reduce to a simmer and cook for 1.5 hours, skimming when needed. Pass through a sieve. Discard carcass.
Yield of pure flavourful stock will be 1 litre
Add cream and chestnuts (200 gms) to the stock and give a boil, add salt to taste then blitz with butter for 3-4 minutes. Strain and pour it in the soup bowl.
Croutons- roughly cut the bread into an inch dice, place it on baking tray, drizzle with olive oil, lightly season with salt and crushed black pepper, bake it in a 170-degree pre heated oven for 5- 7 minutes turning once in between. It should turn golden.
Take out and let it cool down naturally.
Garnish with remaining crumbled roasted /sous vide chestnuts, baked bread croutons, drizzle of truffle oil and few truffle shavings.
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