Truffle soup V.G.E from Paul Bocuse

INGREDIENTS

• 80gr Winter truffle
• 500ml Chicken stock
• 2 pieces Chicken breast, cooked
• 60gr Foie gras, cooked
• 20gr Butter
• 4Tbsp White vermouth (optional)
• Carrot small diced
• Celeriac small diced
• Button mushrooms small diced
• Puff pastry
• Egg

METHOD

In the pan, medium heat, melt the butter and add all vegetable, cook for 8 to 10 minutes or until tender.

Divide the white vermouth and consommé among 4 small ovenproof soup bowls.

Add the thinly sliced truffles, diced foie gras, vegetables and thinly sliced chicken breast.

Season with salt and pepper.

Place the rounds of puff pastry on top of the bowls, pressing well on the edges so that all the flavors are sealed inside.

Brush with egg yolk and place in a preheated 200° C (450° F) oven for 18-20 minutes

Remove from the oven and serve.