Chef Paul Bocuse black truffle soup recipe is a delight to experience. It is one of Paul Bocuse’s famous dishes, which he serves at his restaurant, Restaurant Paul Bocuse.
This “Paul Bocuse Soup Aux Truffes” contains mushroom and stock chicken which gives the perfect touch to French truffle soup.
I was watching a French TV Show related to recipes of French starters. They were showing Chef Paul Bocuse black truffle soup recipe and I noted down the steps of the recipe with instructions.
In the night, my father came from the office and I made it for my father. He loved it and I thought to share Chef Paul Bocuse black truffle soup recipe with you.
To make black truffle soup, put the chicken in stock. Then, chop the vegetables and mushrooms and put them in the stock. Add noilly prat and foie grass. Cover with a flaky pastry and cook for 20 minutes. Then, serve.
However, there are many ways to make black truffle soup. Traditional French black truffle soup is made with black truffles, garlic, shallots, veal stock, and dry white wine.
For Italian touch, it is usually garnished with Parmesan cheese and chopped parsley. American black truffle soup is made with black truffles, butter, onion, chicken stock, and cream. .
While a vegetarian black truffle soup is made with black truffles, olive oil, garlic, vegetable stock, and dry white wine.
This was a quick overview of the recipe. But before going to the complete recipe, let’s check out some other recipes by some famous chefs.
1. Christian Petroni Polenta– The polenta is one of Christian Petroni’s signature dishes and is quite famous in his restaurants. It is a simple dish made of soft polenta that serves as an excellent base for sauces.
2. Gordon Ramsay’s Lobster Capellini– Chef Gordon Ramsay’s lobster capellini recipe is a delight to have with the delicious lobster pasta sauce. Not many people can make an excellent lobster sauce like this.
3. Jamie Oliver’s Blackened Chicken With Quinoa Salad– If you are looking for a healthy recipe to make that is also high in taste parameters, then Jaime Oliver’s blackened chicken and quinoa salad recipe is the one for you. It is flavorful, delicious and really easy to make.
4. Paula Deen’s Pot Roast– Pot roast is a great dish to make for a hearty lunch. It is fairly a simple recipe too. The magic happens when the seasoning meets the roast. One of such best recipes is Paula Deen’s pot roast recipe.
What Equipment Will You Need To Make Chef Paul Bocuse Black Truffle Soup?
- Oven – Cook the soup until the puff pastry is fully cooked and looks golden brown.
- Pan – In a pan, simmer the stock for soup and cook the veggies until soft and slightly caramelized.
- Bowl – Prepare the egg mixture in a bowl for brushing the pastry.
- Oven-Proof Bowl – Ladle the soup in oven-proof bowls for cooking.
- Peeler – Peel the celeriac ad carrot using a peeler for the recipe.
- Knife – Slice the veggies and chicken breasts with a knife for the recipe.
- Chopping Board – Slice and dice the veggies and chicken breasts in a chopping board for fine cutting.
- Pastry Brush – Brush the flaky pastry with egg yolk using a brush.
- Spatula – Stir the pot to deglaze the pan using a spatula.
How Much Time Will You Need To Make Chef Paul Bocuse Black Truffle Soup?
|Preparation Time||Cooking Time||Total Time|
|30 Minutes||1 Hour||1 Hour 30 Minutes|
What Ingredients Will You Need To Make Chef Paul Bocuse Black Truffle Soup?
- Chicken Stock – Pour in chicken stock to add mild savory flavor that enhances the soup.
- Egg Yolk – Brush flaky pastry with egg yolk to promote browning when it is baked in the oven.
- White Noilly Prat – Pour noilly prat in a bowl to add a kick of spiciness and a very slight nutty taste.
- Skinless Chicken Breast – Add seasoned chicken breasts to the soup for more richness.
- Foie Gras – Add chopped foie gras to add rich, buttery, and delicate flavor as an accompaniment to the soup.
- Button Mushrooms – Button mushrooms will add a very mild flavor to the soup.
- Fresh Truffles – Add sliced truffles to add an earthiness and musky flavor with nutty, sweet, and juicy with stinging savory notes to the soup.
- Celeriac – Cooked celeriac will add a slight sweetness that works well with the soup.
- Flaky Pastry – Cook brushed flaky pastry to add a buttery, with a slightly crunchy crust, and a light and airy texture.
- Salt – Salting chicken will change the structure and retain their its juices.
Steps To Make Chef Paul Bocuse Black Truffle Soup
1. Start By Dicing
Preheat oven to 200°C. Cut and peel the celeriac and carrot in the same ways. Slice and mushroom into strips.
In a pan, boil chicken stock. Meanwhile, season chicken breasts with salt and put it back in the stock.
Leave it for simmer and then drain. Leave the stock for soup aside.
2. Truffle Bowl Is Simmered
Now, mix the sliced and diced mushroom with celeriac and carrot in a bowl. Cut the truffles into very fine slices.
In the same bowl, add noilly prat and foie gras. Slice the seasoned and coated chicken breast.
Add sliced breasts and truffle to the bowl. Cover with the stock and foie grass, stopping below the brim.
Roll out the flaky pastry on the work surface. Cut out four circles.
Mix the egg yolk with a teaspoon of water and a pinch of salt. Brush it over the pastry.
Place in the oven and cook for 20 minutes until the crust is crispy and brown. Cut the edge of the pastry with the point of a knife. Serve at once.
How Will Chef Paul Bocuse Black Truffle Soup Look And Taste Like?
Chef Paul Bocuse black truffle is the perfect combination of rich, earthy flavors and elegant presentation. Additionally, the unique flavor of black truffles adds an extra element of enjoyment to the soup.
This mushroom soup with fragrant celeriac and the earthy has the rich addition of black truffle. This soup is packed with flavor and ready in under 30 minutes.
Chef Paul Bocuse Black Truffle Soup Recipe
- 2 cups Chicken Stock
- 1 Egg Yolk
- ¼ cup White Noilly Prat
- 5½ ounces Skinless Chicken Breast
- 2 ounces Foie Gras (diced)
- 8 heads Button Mushrooms (sliced and diced)
- 3 ounces Fresh Truffles (shaved)
- 9 ounces Store-Bought Flaky Pastry
- 3½ ounces Celeric
- ½ teaspoon Salt
- Preheat oven to 200°C.
- Cut and peel the celeriac and carrot in the same ways. Slice and mushroom into strips.
- In a pan, boil chicken stock. Meanwhile, season chicken breasts with salt and put it back in the stock.
- Leave it for simmer and then drain. Leave the stock for soup aside.
- Now, mix the sliced and diced mushroom with celeriac and carrot in a bowl. Cut the truffles into very fine slices.
- In the same bowl, add noilly prat and foie gras. Slice the seasoned and coated chicken breast.
- Add sliced breasts and truffle to the bowl. Cover with the stock and foie grass, stopping below the brim.
- Roll out the flaky pastry on the work surface. Cut out four circles.
- Mix the egg yolk with a teaspoon of water and a pinch of salt. Brush it over the pastry.
- Place in the oven and cook for 20 minutes until the crust is crispy and brown.
- Cut the edge of the pastry with the point of a knife. Serve at once.
Frequently Asked Questions (FAQs)
What is black truffle soup?
Black truffle soup is a dish made with black truffles, mushrooms, and other ingredients. It is usually served as a first course or main course.
What are the benefits of black truffle soup?
There are many benefits to black truffle soup. Black truffles are a good source of antioxidants and have anti-inflammatory properties. They can also help boost the immune system and improve digestion. Additionally, black truffles add a unique flavor to the soup that can be enjoyed by everyone.
What are some tips for making black truffle soup?
Some tips for making black truffle soup include using fresh or frozen black truffles, slicing the mushrooms thin, and simmering the soup for a longer period of time to allow the flavors to meld together. Additionally, it is important to taste the soup before serving to ensure that the flavor is to your liking.
This was it about Chef Paul Bocuse black truffle soup recipe. Tell me about your experiences in the comments below. Also, leave your suggestions and queries n in the comment. I’ll try my best to answer them. Till then, happy eating!