Poussin soup

Clear, restorative broth that steadies energy — low-temp simmered poussin + ginger, turmeric, and mushrooms.

This recipe is part 4 of the Autumn Warmers series: slow, gentle, restorative cooking for colder days.

Autumn asks for quieter heat. This broth does it: a poussin tucked over julienned roots, left to murmur on low until the kitchen smells like comfort. Ginger, turmeric, and mushrooms create a clear, mineral-rich dish.

Why it works: Low, moist heat extracts collagen and minerals without harsh browning; ginger + turmeric layer anti-inflammatory notes while mushrooms add umami and beta-glucans.

Clear golden poussin broth

Serves: 6 Prep: 10 min Cook: 45 - 60 min

Ingredients

• 2.5 L water (or 2 L water + 500 mL chicken/veg stock)

• 1 Gressingham poussin (or similar)

• 250 g shiitake (or mixed mushrooms)

• 2–3 medium carrots, julienned

• 1 medium parsnip, julienned (optional)

• 2 celery stalks, sliced

• ¼ leek, sliced

• 1 small bunch parsley, chopped

• 1–2 cm fresh ginger, peeled

• 2 garlic cloves, smashed

• 1 large bay leaf (or 2 small)

• ½ tsp fennel seeds

• ½ tsp cumin seeds

• ¼–½ tsp turmeric

• 1 tsp ghee

• Sea salt & black pepper

Method

1. Wash and peel all the root vegetables, including the ginger.

2. Cut the celery stalks, leek, carrots, and parsnip julienne, smash the garlic after peeling it to release its flavour, and add everything to a pot. Due to the even heat distribution, I prefer a Dutch oven for this soup.

3. Add the poussin to the vegetables, followed by the seeds, spices, bay leaves, and ghee, and season well with salt and pepper.

4. Add water and set the pot on medium heat with the lid on. When the soup reaches a gentle boil, lower the heat to the faintest simmer and keep the lid on so the veggies stay tender and the broth stays clear.

5. In the meantime, wash and pat dry the mushrooms. Slice them and fry them in a pan with a tiny amount of ghee or oil. Keep as is (sauté mushrooms separately), but add “fold in off-heat” to avoid clouding. This step should be done when the vegetables and poussin are done.

6. Wash and finely cut the parsley, then add it to the soup. Set the stove to off, and let the soup cool for about 10 minutes before serving.

7. Serve with toasted bread and butter.

Substitutions

• Protein: Whole chicken (increase time), turkey drumsticks, or bone-in thighs.

• Veg: Add turnip or kohlrabi; skip parsnip for lower sweetness.

• Make it richer: Finish with a squeeze of lemon and a spoonful of miso off the heat.

• Storage: up to 3 days chilled, up to 2 weeks frozen.

Read next

• The original story behind the recipe:

  Your "art food", she said

• The science behind the method: https://www.saltpepperstories.com/p/low-temperature-and-steam-the-longevity

• More Autumn Warmers: Duck livers with polenta and greens, Four friends’ fish stew, and Dutch oven rice

• Browse all recipes: Recipes collection.

If this warmed you up, tap ♥, restack, or share it with someone who needs a clear, gentle bowl tonight.
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xx, Ana