Soup with Truffles

Name: Soup with Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: French
Ingredients: 1 egg yolk; 9 ounces (250 g) store-bought flaky pastry; 2 cups (500 ml) chicken stock; 3½ ounces (100 g) celeriac; 1 carrot; 5½ ounces (150 g) skinless chicken breast; Table salt; ¼ cup (60 ml) white Noilly Prat; 2 ounces (60 g) cooked foie gras; Heads of 8 button mushrooms, 1¼-inches (3-cm) in diameter; 3 ounces (80 g) fresh truffles

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

About

This dish was created by Paul Bocuse, in 1975, for a lunch party given at the Élysée Palace by then-president of the Republic of France, Valéry Giscard d’Estaing, and his wife. Several chefs with Michelin stars were there with Mr. Bocuse, who received the Légion d’Honneur that day.