Name of Recipe:TRUFFLE SOUP Soupe aux truffes Élysée
Number of People: Per person
Ingredients:Quantities per person
Matignon
2 teaspoons carrot
2 teaspoons onion
2 teaspoons celery
2 teaspoons mushrooms
2 teaspoons unsalted butter
50 g truffle
20 g foie gras
250 g strong chicken consommé
60 g flaky pastry
1 egg yolk, beaten
Salt and pepper as needed
Preparation:Use individual ovenproof soup bowls. Preheat oven to 220°C.
Place the carrot and onion into the TM bowl and chop for 2 seconds on speed 6. Add the celery and mushrooms and chop for another 3 seconds on speed 6. You want the vegetables to look like tiny dice( a brunoise) Add butter and cook for 4 minutes at 90°C until soft to make a matignon. Put 2 tablespoons of this matigtnon into each soup bowl with finely sliced truffles, foie gras and the consomme. Check the seasoning.
Take a thin layer of flaky pastry, brush with egg yolk and cover the soup bowl with it, sealing the edges tightly.
Put the bowls into the oven, to cook very quickly. The pastry will puff up and turn a beautiful golden colour when cooked.
To eat the soup, break the pastry with your spoon so that it falls in flakes into the bowl.
Photos:
Tips/Hints:You can make your flaky pastry in the TMX or use packaged puff/flaky pastry
