Soupe aux truffes noires VGE Recipe

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The Chef Book

  • Yield: 1 Servings


  • 20 g black truffles
  • 10 g foie gras
  • 250 ml beef stock
  • tbsp Noilly Prat
  • 1 tbsp truffle jus
  • 1 tbsp butter
  • 10 g carrot, onion, celery and mushroom, very finely chopped
  • 30 g cooked chuck beef cut into 5 mm cubes
  • Sea salt and freshly ground black pepper
  • 1 disc of puff pastry (60 g)
  • 1 egg yolk
How to Make It
  1. Preheat the oven to 220°C.
  2. The beef should be pre-cooked before cutting into cubes.
  3. Sauté the vegetables in butter.
  4. In a heat-proof soup bowl put the beef, vegetables, foie-gras cut into small pieces, then the truffles in thin slices. Add salt and pepper.
  5. Add the Noilly Prat, truffle juice and beef stock.
  6. Place the puff pastry disc on top of the bowl, making sure that it seals hermetically to concentrate all the aromas and flavours inside.
  7. Brush the pastry with egg yolk to glaze, and bake for 20 minutes. The pastry should have a rich golden colour.
  8. Serve immediately.

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