Paul Bocuse Truffle & Foie Soup Recipe
Consommé topped with puff pastry, releasing the aroma of foie gras and truffle.
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Ingredients
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Soup Ingredients
Method
Soup Preparation
- 1
Make the Consommé
After simmering, strain the broth through a fine mesh sieve to remove solids. Return the clear broth to the pot and simmer until it reduces slightly, about 30 minutes.
- 2
Add Flavor
Once the consommé is ready, stir in the truffle oil and season with salt to taste.
- 3
Prepare Puff Pastry
Preheat the oven to 200°C (400°F). Roll out the puff pastry and cut into circles or squares that are slightly larger than your serving bowls. Place them on a baking sheet and bake according to package instructions until golden brown.
- 4
Serve
To serve, place a piece of the baked puff pastry on top of each bowl of hot consommé. Gently break the pastry to release the aroma of foie gras and truffle. Optionally, add small pieces of sautéed foie gras into the soup before topping with puff pastry.
