Black Truffle Soup ÉlyséeTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: Under 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:298.8 kcal
Proteins:13.9 g
Fats:22.8 g
Carbohydrate:8.7 g
Fibers:0.3 g
Sugar:0.3 g
Cholesterol:94.1 mg
Sodium:133.7 mg
Calcium:14.1 mg
Energy:1004 kcal
Proteins:46.7 g
Fats:76.7 g
Carbohydrate:29.1 g
Fibers:1.1 g
Sugar:1 g
Cholesterol:316 mg
Sodium:449.1 mg
Calcium:47.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
ml
white vermouth (noilly prat)
750
ml
strong chicken stock
100
g
black truffle
200
g
foie gras or goose liver
100
g
mixture of very finely chopped carrot, onion, celery and mushroom (in equal proportions), sautéed in but
100
g
cooked chicken breast
sea salt and freshly ground black pepper
4
x
60
g
discs of puff pastry
2
egg yolks
METHOD
- Divide the white vermouth and consommé among 4 small ovenproof soup bowls;
- add the thinly sliced truffles, diced foie gras, vegetables and thinly sliced chicken breast;
- season with salt and pepper;
- place the rounds of puff pastry on top of the bowls pressing well on the edges so that all the flavors are sealed inside;
- brush with egg yolk and place in a preheated 220° C (450° F) oven for 18-20 minutes;
- remove from the oven and serve.
SOMMELIER
A white wine from Burgundy/BeaujolaisMeursault Charmes, Drouhin, 1986CHEF'S NOTES
An original recipe by Paul Bocuse created for the élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor from President Valéry Giscard d'Estaing on February 25, 1975.
