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lunes, 18 de noviembre de 2013

Black Truffle Soup (France)

Do you have an elegant dinner at home and want to impress your guests? This is the right recipeThis soup was created by the great chef Paul Bocuse in honor of French President Valerie Giscard D' Estaing in 1975.  This soup is very easy to make but with a very powerful presentation because the soup is brought to the table in individual bowls covered with a dome of puff pastry that must be broken to gain access to the liquid.  
The puff pastry dome makes this soup very appealing . The dome primarily serves for a perfect cooking of the soup that is made in the oven, not on the fire . Second, as the guest has to break the dome to gain access to the soup that means the soup remains  hot - very hot - throughout the tasting. 
 Of course I have to say that the black truffle is not very economical .  We are talking about  1000 USD per kilo /  2.2 Lb, so the 100 grams / 3.5 oz  we use in the recipe would cost around 100 USD . You can use substitutes that are less aromatic than real truffle but much cheaper ( you will find them in the supermarket for a few dollars packed in glass jars ) or you can use white truffle that is more affordable but still high price.

 INGREDIENTS ( 4 servings ) : 
4 tablespoons white vermouth 
3 cups of chicken broth100 grams / 3.5 oz of black truffles
 200 grams / 7 oz  of goose foie gras or duck 
 Red onion or preferably fresh 
100 grams / 3.5 oz of boiled chicken breast
 Puff pastry 
1 egg 
Unsalted butter ( 1 tablespoon )
 saltblack pepper

 It is imperative that we have ceramic bowls withstand baking in the oven and that are " nice looking  " as it will be served directly to the guest .

First fine chop onion, carrot , celery and mushrooms. In total we need about 100 grams / 3.5 oz  of minced  vegetables. Then sauteed with butter and set aside.

Now let's manage the bowls . Incorporate in each bowl a tablespoon of white vermouth . Then evenly distribute the sauted vegetables. Then cut into slices truffles and also the chicken breast into thin slices .  Add also the foie grass (50 grams / 2 oz per bowl). Salt and pepper to taste.  

Next add the chicken broth . Then you cut puff pastry circle slightly larger than the diameter of the bowl so that it can be placed on top and make rope without touching the liquid , also having enough size to " seal " around. Finally paint the pastry with egg yolks to make it brilliant.

Finally we put the bowls in a preheated oven at 200 degrees C (390 F) for 25 minutes and you're ready to serve. Attention ! It is a soup that is eaten very hot , so you will have to warn the guest to break the puff to let steam  escape . The pastry should not be eaten .

As you see is an easy recipe preparation and most of the work is done by the oven , which leave free the rest of the kitchen to prepare other recipes, ideal for Xmas season.

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