Bronze Turkey Shorba
Ingredients
- • 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
Method
Soup
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.
Croutons
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.
Serving
Garnish with remaining crumbled roasted /sous vide chestnuts, baked bread croutons, drizzle of truffle oil and few truffle shavings.
