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Bronze Turkey Shorba


  • • 1kg turkey carcasses (or wings)
  • • 100g ginger cut into chunks
  • • 2 medium size white onions, roughly chopped
  • • 4 birds eye green chilli chopped.
  • • 1 stick of celery, cut into chunks
  • • 4 garlic cloves, peeled and bashed
  • • Salt to taste (Himalayan preferred)
  • • 1 blade of mace
  • • 250g sous vide unsweetened chestnut (or roasted chestnuts)
  • • 200ml double cream
  • • 50g unsalted butter
  • • 1 blade of mace
  • • Truffle oil few drops (optional)
  • • Fresh black truffle for shaving (optional)
  • • 2 slices of white bread
  • • 50ml olive oil
  • • crushed black pepper
  • BOUQUET GARNI (all tied in muslin cloth):
  • • 1 small bunch coriander stems
  • • 2 bay leaves
  • • 5 black peppercorns
  • • 2 green cardamom pods
  • • 1 blade of mace



Place the 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 200g chestnuts to the stock and bring to a boil, add salt to taste then blitz with butter for 3-4 minutes. Strain and pour it in the soup bowl.



Roughly cut the bread into an inch dice, place it on a baking tray, drizzle with olive oil, lightly season with salt and crushed black pepper, and bake in 170°C pre-heated oven for 5-7 minutes, turning once in between. It should turn golden brown and crisp. 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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