- 1/4 cup of an equal mix of finely minced carrots, onions, celery, and mushrooms
- 2 ounces cooked beef (chuck) diced into small, 1/4-inch cubes
- 3/4 ounce foie gras, finely chopped
- 1 3/4 ounces black truffles, finely sliced
- butter for frying
- 2 tablespoons black truffle juice
- 2 tablespoons Noilly Prat (or substitute dry vermouth)
- 13 1/2 ounces concentrated beef stock
- sea salt and pepper to taste
- 4 ounces of puff pastry, divided in two
- egg yolk for glazing
- Combine the diced carrots, onions, celery and mushrooms and fry gently in butter.
- Place half the vegetable mixture, diced beef, chopped foie gras and sliced truffles at the bottom of each soup bowl.
- Add 1 tablespoon Noilly Prat and 1 tablespoon truffle juice to each bowl.
- Add half the beef stock to each bowl and salt and pepper to taste.
- Roll puff pastry into two discs, 1/8” thick. Place the pastry on the soup
- bowl and press the edges down to seal the soup inside.
- Using a pastry brush, lightly glaze the puff pastry with egg yolk.
- Bake the soup at 425˚F for 18 to 20 minutes.
- Remove from the oven and serve immediately.
If you travel to the Culinary Institute of America this winter, stop by The Bocuse Restaurant for a bowl black truffle soup, a.k.a. soupe aux truffes noires. This classic recipe, originally created by the restaurant’s namesake, Chef Paul Bocuse, is a celebrated and iconic dish that Bocuse first introduced while working at the Elysée Palace in Paris. Presented in Bocuse’s customized white bowls embellished with lions’ heads, the soup is hidden beneath a crown of golden, puff pastry. Break the shell with soft tap of a spoon and inside you’ll find root vegetables that have been diced into perfect, gem-like squares, decadent pieces of black truffle and a savory, rich broth. While the broth is light, it’s enhanced by the pungent and distinct, earthy aroma of the truffles. As the pastry is broken, the steam from the soup is released for a multi-sensory experience.