Chicken and chestnut shorba


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Chicken and chestnut shorba

To finish

Begin by making a chicken stock. Place the bones or wings in a stock pot or large pan with the chopped vegetables, bouquet garni and 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 1.5 hours, skimming when needed
Towards the end of the cooking time for the stock, make the croutons. Preheat an oven to 170°C/gas mark 3. Slice the bread into 2.5cm cubes and drizzle with the olive oil and season with salt and pepper. Place on a tray and in the oven for 5–7 minutes or until crisp and golden
When the stock is ready, pass through a sieve into a clean pan – you should have around 1 litre of aromatic chicken stock. Place the stock back over the heat and add the cream and chestnuts. Bring to the boil and season with salt, then transfer to a blender and blitz with the butter into a smooth soup
Divide the soup between 4 bowls and garnish with the croutons, chestnuts, truffle oil and shavings and nasturtium leaves
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