Name: Soupe aux Truffes Noires VGE
Yield: Serves 1
Ingredients: 30 g cooked chuck beef cut into 5 mm cubes; 1 tbsp Noilly Prat; 1 tbsp truffle jus; 10 g carrot, onion, celery and mushroom, very finely chopped; 250 ml beef stock; 10 g foie gras; 1 tbsp butter; Sea salt and freshly ground black pepper; 20 g black truffles; 1 disc of puff pastry - 60 g; 1 egg yolk

Preheat the oven to 220°C.

The beef should be pre-cooked before cutting into cubes.

Sauté the vegetables in butter.

In a heat-proof soup bowl put the beef, vegetables, foie-gras cut into small pieces, then the truffles

Soupe aux Truffes Noires VGE

Ingredients

Method

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