Soupe aux Truffes Élysées

Name: Soupe aux Truffes Élysées
Cuisine: France
Ingredients: carrots; mushrooms; butter; onion; celery; chicken; flaky pastry; truffles; foie gras; pastry; beaten egg-yolk

Preparation info

Difficulty
Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Stew small-diced carrots, onion, celery and mushrooms in butter. Put