Paul Bocuse Truffle Soup was created for the Élysée Palace on the occasion of Chef Bocuse receiving the Legion of Honor from President Valéry Giscard d’Estaing on February 25, 1975.
It remains the most recognisable example from his unusually stout portfolio of signature dishes. For the initiated, the memory of first piercing its crisp puff pastry to unleash that intoxicating waft of truffle and foie gras lingered long past the event. And it forever changed the way they thought of soup. For Bocuse’s simple, exquisite concept singlehandedly propelled la soupe out of the realm of comfort food into that small catalogue of timeless culinary perfections.
It’s not hard to make, either. Just don’t scrimp on the truffles.
- 4 tbsp. white vermouth Noilly Prat
- 750 ml (3 cups) strong chicken stock
- 100 g (3 1/2 oz.) Black Truffle
- 200 g (7 oz.) Foie gras or goose liver
- 100 g (3 1/2 oz.) of a mixture of very finely chopped carrot, onion, celery and mushroom (in equal proportions), sautéed in butter
- 100 g (3 1/2 oz.) cooked chicken breast
- Sea salt and freshly ground black pepper
- 4 discs of puff pastry, 60 g (2 oz.) each
- 2 egg yolks
- Divide the white vermouth and consommé among 4 small ovenproof soup bowls;
- add the thinly sliced truffles, diced foie gras, vegetables and thinly sliced chicken breast;
- season with salt and pepper;
- place the rounds of puff pastry on top of the bowls pressing well on the edges so that all the flavors are sealed inside;
- brush with egg yolk and place in a preheated 220° C (450° F) oven for 18-20 minutes;
- remove from the oven and serve.