Truffle Soup

4 servings

50 minutes

Truffle soup is a masterpiece of French cuisine that reflects the sophistication and refinement of the country's gastronomy. It dates back to the times of aristocratic feasts when truffles were considered a true culinary treasure. This soup captivates with a harmonious blend of rich chicken broth, tender chicken fillet, and luxurious truffles that impart a unique aroma and subtle woody-nutty note. The addition of mushrooms, celery, and carrots enriches the flavor, while foie gras adds noble softness. Traditionally served in ceramic bowls sealed with puff pastry that reveals all the magic of aroma when cut open. This soup is perfect for festive occasions, embodying elegance and culinary artistry of France.

Energy value per serving

• Calories: 432.7
• Proteins: 18.9g
• Fats: 22.4g
• Carbohydrates: 34.3g

Ingredients

• Truffles: 80 g
• Chicken bouillon cube: 2 pc
• Celery root: 100 g
• Chicken fillet: 150 g
• Carrot: 1 pc
• White vermouth: 4 tbsp
• Fresh champignons: 8 pc
• Foie gras: 60 g
• Egg yolk: 1 pc
• Puff pastry: 250 g
• Salt: to taste

Cooking steps

1. Pour 500 ml of water into a pot and bring to a boil. Add 2 cubes of chicken broth to the boiling water and stir.

   Required ingredients:

   • Chicken bouillon cube: 2 pieces

2. Salt the chicken fillet, place it in the broth, and cook for 6 minutes without boiling. Remove the fillet and dry it.

   Required ingredients:

   • Chicken fillet: 150 g
   • Salt:  to taste

3. Peel the celery and carrot, and cut them into cubes.

   Required ingredients:

   • Celery root: 100 g
   • Carrot: 1 piece

4. Remove the stems from the champignons. Dice the caps and mix with celery and carrots. Slice the truffles thinly. In 4 ceramic fireproof cups with a capacity of 250-300 ml, pour a tablespoon of vermouth and a full tablespoon of the carrot, celery, and champignon mixture.

   Required ingredients:

   • Fresh champignons: 8 pieces
   • Celery root: 100 g
   • Carrot: 1 piece
   • Truffles: 80 g
   • White vermouth: 4 tablespoons

5. Cut the foie gras into cubes and evenly distribute it in the bowls. Cut the chicken fillet into 1x1 cm cubes and place them in the bowls. Do the same with the truffle slices.

   Required ingredients:

   • Foie gras: 60 g
   • Chicken fillet: 150 g
   • Truffles: 80 g

6. Pour the broth so that its surface is 1.5 cm below the edge of the cup.

   Required ingredients:

   • Chicken bouillon cube: 2 pieces

7. Roll out the puff pastry on a work surface and cut out circles with a diameter of 13-14 cm. Cover each cup with pastry circles and stretch the edges over the outer walls of the cup.

   Required ingredients:

   • Puff pastry: 250 g

8. Mix the yolk with a teaspoon of water and salt. Brush the dough with it.

   Required ingredients:

   • Egg yolk: 1 piece
   • Salt:  to taste

9. Preheat the oven to 200 degrees and place the cups in the oven for 20 minutes.

10. Before serving, cut the baked crust of the dough with a knife.