Chef Paul Bocuse Black Truffle Soup Recipe
Chef Paul Bocuse's 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 Soupe Aux Truffes" contains mushroom and stock chicken which gives the perfect touch to French Truffle Soup.
2 cups Chicken Stock 5½ ounces Skinless Chicken Breast Salt 3½ ounces Celeric 8 heads of Button Mushrooms 3 ounces Fresh Truffles ¼ cup White Noilly Prat 2 ounces Foie Gras 9 ounces Store-Bought Flaky Pastry 1 Egg Yolk
Preheat oven to 200°C. In a pan, boil stock. Apply salt to chicken breast and put it in the stock. Leave it for simmer and then drain. Leave the stock for soup aside. Cut and peel the celeriac and carrot in the same ways. Mix the sliced and diced mushroom with celeriac and carrot. Cut the truffles into very fine slices. In a bowl, add Noilly prat and vegetable en Matignon. Cut the chicken breast into slices. Then, add to the bowl. In the same way, add the slices of truffle. 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. Cut the edge of the pastry with the point of a knife. Serve at once.
Calories: 40 kcal Carbohydrates: 7 g Protein: 5 g Fat: 3 g Cholesterol: 1 mg Sodium: 340 mg