Truffle Soup
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This dish was created in 1975 by Paul.
Ingredients
- Canned Truffles - 2.8 oz
- Bouillon cube - 2 pieces
- Celery salt - 3.5 oz
- Skin-On Chicken Breasts - 5.3 oz
- Carrot - 1 piece
- Dry martini - 4 tablespoons
- Pickled Chanterelles - 8 pieces
- Foie Gras - 2.1 oz
- Whole egg - 1 piece
- Puff Pastry - 8.8 oz
- Salt - to taste
Step by Step guide
Step 1
Pour 500 ml of water into a pot and bring to a boil. Add 2 chicken bouillon cubes to the boiling water and stir.
Step 2
Season the chicken breast with salt, place it in the broth, and simmer for 6 minutes without boiling. Remove the breast and pat dry.
Step 3
Peel the celery and carrot, and cut them into cubes.
Step 4
Remove the stems from the champignon mushrooms. Dice the caps and mix them with the celery and carrot. Slice the truffles thinly. In 4 ceramic ovenproof cups with a capacity of 250-300 ml, pour 1 tablespoon of vermouth and a full tablespoon of the carrot, celery, and mushroom mixture into each cup.
Step 5
Cut the foie gras into cubes and evenly distribute it among the cups. Cut the chicken breast into 1x1 cm cubes and place them in the cups. Do the same with the slices of truffles.
Step 6
Pour the broth into the cups, ensuring the surface is 1.5 cm below the rim.
Step 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 a circle of pastry and stretch the edges over the outer walls of the cup.
Step 8
Mix the egg yolk with a teaspoon of water and salt. Brush the pastry with this mixture.
Step 9
Preheat the oven to 392°F and bake the cups for 20 minutes.
Step 10
Before serving, cut the baked pastry tops with a knife.
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