Chicken and Chestnut Shorba Recipe - Great British Chefs

Name: Chicken and Chestnut Shorba Recipe - Great British Chefs
Ingredients: 1kg chicken bones, or wings; 100g of ginger, roughly chopped; 2 white onions, roughly chopped; 4 bird's eye chillies, green, chopped; 1 celery stick, chopped; 4 garlic cloves, bashed; 1 bouquet garni, of 1 small bunch coriander stems, 2 bay leaves, 5 black peppercorns, 2 green cardamom pods, 1 blade of mace, all tied in muslin cloth; 200ml of double cream; 250g of vacuum packed cooked chestnuts; 50g of unsalted butter; 2 slices of white bread; 50ml of olive oil; salt; black pepper; truffle oil, to taste; black truffle, shaved (optional); 8 vacuum packed cooked chestnuts, halved; nasturtium leaves

www.greatbritishchefs.com

This simple chicken soup recipe is thickened with chestnuts and cream and indulgently finished with black truffle.

View full recipe on www.greatbritishchefs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

1kg chicken bones, or wings
100g of ginger, roughly chopped
2 white onions, roughly chopped
4 bird's eye chillies, green, chopped
1 celery stick, chopped
4 garlic cloves, bashed
1 bouquet garni, of 1 small bunch coriander stems, 2 bay leaves, 5 black peppercorns, 2 green cardamom pods, 1 blade of mace, all tied in muslin cloth
200ml of double cream
250g of vacuum packed cooked chestnuts
50g of unsalted butter
2 slices of white bread
50ml of olive oil
salt
black pepper
truffle oil, to taste
black truffle, shaved (optional)
8 vacuum packed cooked chestnuts, halved
nasturtium leaves