Paul Bocuse's Soup with Truffle
Yield 4 Servings
For a light lunch, serve with a salad. It's a great starter for a special dinner, too!
- 2 tablespoons unsalted European-style butter
- 1/4 cup finely diced carrot (omit the core)
- 1/4 cup finely diced celery stalks or celery root
- 1/4 cup finely diced onion
- 1/3 cup diced fresh cremini, white, or shiitake mushroom
- 1 tablespoon mushroom soaking liquid
- 2 dried shiitake mushroom, rehydrated in 1/4 to 1/3 cup water, stems discarded, then thinly sliced into small pieces
- 1 1/2 to 2 tablespoons truffle butter
- 1 (8 to 9-ounce) sheet puff pastry, rolled out to 1/8 inch thick
- 3 to 3 1/2 cups East-West Chicken Stock or homemade chicken stock or vegetable stock, at lukewarm temperature
- 1 egg white, beaten
- 1 egg yolk, beaten with 1/4 teaspoon water
- Put the butter, carrot, celery, onion, mushroom and mushroom soaking liquid in a small saucepan. Set over medium-low heat. When heated through, lower the heat to about low. Cook, stirring, for about 5 minutes, until the vegetables are soft and earthy with fragrance. There should be little liquid visible. Set aside to cool. You’ll have about 2/3 cup. Refrigerate up to several days.
- To make the soup, preheat the oven to 425F. Use four 14 to 16-ounce oven-proof bowls, such as ones for French onion soup or cereal bowls. Cut the pastry into four circles, each about 1/4 inch wider than the rim of the bowl. You may have to gently roll the pastry out a little wider. You don’t have to be perfect with the circles. Set aside or cover and refrigerate for hours or overnight.
- In each bowl, put 2 generous tablespoons of the vegetable mixture, some sliced mushroom, and 1 to 1 1/2 teaspoons truffle butter. Divide the consommé (stock or broth) between the bowls. Add pinches of salt and pepper to each bowl.
- If the bowl’s rim is about 1/4 inch thick, brush egg white on it. Otherwise, paint the rim of each pastry circle with egg white; a 1/2-inch border works. Place the pastry on the soup bowl, then use your hands to press down on the edge to secure in place. The pastry will naturally stretch over the rim. It will bow in the center of the bowl. It’s strong stuff so don’t worry. Brush the top with egg yolk.
- Place the soup bowls on a baking sheet. Bake for about 15 minutes, until the tops have puffed up and are richly browned. Serve hot. Tell guests to use their spoons to forcefully break through the pastry, which will fall into the soup and become a rich noodle of sort. Bon appetit!
Courses Lunch or dinner
Recipe by Viet World Kitchen at https://www.vietworldkitchen.com/blog/2018/01/paul-bocuses-soup-truffles-recipe.html