Bocuse Soup With Foie Gras And Truffle Recipe
Aromatic soup topped with puff pastry, served in individual lion’s head tureens.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Ingredients
Method
Soup Preparation
- 1
- 2
Add Liquids
Pour in the white wine and let it simmer until reduced by half. Then add the duck or chicken stock and bring to a gentle simmer.
- 3
Incorporate Cream and Season
Stir in the heavy cream, salt, and black pepper. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
- 4
Add Foie Gras
Fold in the diced foie gras and simmer for an additional 5 minutes until just heated through.
- 5
Finish with Truffle Oil
Drizzle in the truffle oil just before serving, and stir gently.
