Black Truffle Soup in Honor of Paul Bocuse
Ingredients
- 2 tablespoons unsalted butter
- 2 medium carrots, peeled and diced
- 1 small onion, diced
- 4 ounces cremini mushrooms, diced
- 1/2 celery root, peeled and diced
- Kosher salt
- Freshly ground black pepper
- 1/2 cup white vermouth
- 3 cups chicken stock (homemade if possible)
- 1 poached chicken breast, shredded
- 4 ounces raw foie gras (optional), diced into 1-inch cubes
- 1 ounce fresh black truffle
- A handful of all-purpose flour
- 1 or 2 sheets of puff pastry (each sheet will be about 8 oz)
- 1 egg yolk
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