Elysée Truffle Soup

Name: Elysée Truffle Soup (Soupe aux truffes Elysée)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 1
Cuisine: French
Ingredients: 2 tablespoons of finely diced mixed carrots, onions, celery, and mushrooms in equal proportions; Butter for sautéing; 2 oz. (50 g) fresh raw truffles; 2 ½ oz. (60 g) puff pastry; 1 cup (250 ml) chicken stock; ⅔ oz. (20 g) foie gras; 1 egg yolk

Soupe aux truffes Elysée

Preparation info

Serves
1

Difficulty
Easy
Ready in
1 hr

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

This truffle soup was created specially for M. Valéry Giscard d’Estaing, former French president, and his wife, and served at a sumptuous dinner for the finest French cooks. It was at this reception that the President awarded me the Croix de la Légion d’Honneur, for my work as an ambassador of French cuisine, on Tuesday February 25, 1975.