Black Truffle Soup Élysée

Name: Black Truffle Soup Élysée
Yield: 8 servings
Ingredients: 8 cups chicken, veal, or beef broth, or any combination thereof; 2 carrots, peeled and finely diced (about 1/2 cup); 1 medium yellow onion, finely diced (about 1 cup); 2 stalks celery, finely diced (about 1/2 cup); 1 cup button mushrooms, finely diced; 4 boneless, skinless chicken breasts; Salt and freshly ground pepper to taste; 1/2 cup white vermouth; 7 ounces black truffles, finely chopped; 8 disks pareve puff pastry, cut slightly larger than the ramekins; 4 egg yolks, beaten

December 9, 2011

Here is Paul Bocuse’s kosher rendition of his famous soup with black truffles and foie gras. He first created it for a dinner in 1975 at the Élysée Palace (the White House of France) when he received the Légion d’Honneur from President Valéry Giscard d’Estaing for valor on the battlefield during World War II. I have omitted the fresh foie gras, because obtaining it both fresh and kosher is difficult. This soup is refreshingly delicious, one you can prepare ahead that will still make a grand splash at any dinner. Either make one big soup or use eight 8-ounce ramekins, as the recipe indicates.

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