Truffle Soup with Puff Pastry Lid

Name: Truffle Soup with Puff Pastry Lid
Ingredients: 4 ½ pounds veal shank; 1 large white onion; 1 bulb garlic, excess peels removed; 1 bay leaf; 10 black peppercorns; 1 small carrot, in small cubes; 1 leek, in small cubes; 2 salad turnips, in small cubes; 1 truffle (as much as you’re willing to pay for), thinly sliced; 1 ounce foie gras per person, diced; 3 tbsp. noilly prat or other dry vermouth; 3 tbsp. noilly prat or other dry vermouth; 1 egg yolk, beaten; 6 circles of puff pastry, cut 1 in. larger in diameter than the soup bowls

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

This recipe makes about 6 bowls because it would be wasteful to prepare a small batch with these ingredients. Use it for a dinner party or freeze the extra.

Ingredients

4 ½ pounds veal shank
1 large carrot
1 large leek

Dinner
Soup

Method

In a large saucepan, submerge the veal shank in about 5 quarts of cold water. Slowly bring to a boil and simmer for 6 hours. If too much water evaporates, you can add more cold water.

Cut the carrot, leek, onion, and garlic in half lengthwise. After the 6 hours, add the vegetables, bay leaf, and peppercorns. Let the vegetables cook for 1 hour and then scoop them out of the stock with th