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! 



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Cuisine French

Recipe by Viet World Kitchen at