Chicken and chestnut shorba

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Chef Sameer Taneja's rich and comforting shorba (the Indian word for soup) has a base of homemade chicken stock lightly spiced with cardamom and mace. He then thickens the soup with chestnuts and cream and finishes with shaved truffle and nasturtium leaves. A perfect example of the chef's ability to combine European and Indian cuisine.

First published in 2021

Ingredients

Metric

Imperial

Chicken and chestnut shorba

To finish

Method

1
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
2
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
3
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
4
Divide the soup between 4 bowls and garnish with the croutons, chestnuts, truffle oil and shavings and nasturtium leaves

After falling in love with European fine dining and working for the likes of Pierre Koffmann and Alain Roux, Sameer Taneja turned his attention to Indian flavours to become one of London's most esteemed chefs.

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