WEEKDAYS 1e|12c|p

Black Truffle Soup

537 Black Truffle Soup
Bake this soup to create flaky crust and finish off with some delicious Parmigiano-Reggiano!
skill level
Moderate
time
60-120min
servings
4
cost
$$$
Contributed by :
Bake this soup to create flaky crust and finish off with some delicious Parmigiano-Reggiano!
share
ingredients
  • 1 sheet Puff Pastry (thawed)
  • 2 batches Egg Wash (1 Egg Yolk whisked with 1 tablespoon water)
  • 1 Carrot (peeled and finely diced)
  • 1 Celery Rib (finely diced)
  • 1 Onion (finely diced)
  • 1/2 cup Cremini Mushrooms (cleaned)
  • Butter
  • Salt
  • Freshly Cracked Black Pepper
  • 1 pound Poached Chicken Breast (thinly sliced)
  • 2 quarts Strong Chicken Stock
  • 1/4 cup White Vermouth
  • 1 ounce Black Truffle
  • Freshly Grated Parmigiano-Reggiano (to garnish)
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 sheet Puff Pastry (thawed)
    Egg Wash
    On a lightly floured surface, roll Puff Pastry to 1/8 inch thickness. Cut out circles that are 1 inch larger in diameter than the oven-safe soup bowl being used. Place the circles on the back of a baking sheet and brush with Egg Wash. Place in the fridge to chill while preparing the rest of the soup.
  • 2
    Preheat oven to 425º F.
  • 3
    Butter
    1 Carrot (peeled and finely diced)
    1 Celery Rib (finely diced)
    1 Onion (finely diced)
    1/2 cup Cremini Mushrooms (cleaned)
    Salt
    Freshly Cracked Black Pepper
    1 pound Poached Chicken Breast (thinly sliced)
    Heat a large skillet over medium with a few tablespoons of Butter. Once Butter foam subsides add the Vegetables, season with Salt and Pepper, and sauté until soft and Mushroom liquid has evaporated. Remove from heat and allow to cool. Divide the Vegetable mixture and Chicken among the bowls.
  • 4
    2 quarts Strong Chicken Stock
    1/4 cup White Vermouth
    1 ounce Black Truffle
    Divide the Chicken Stock and Vermouth among the bowls making sure to fill at least 1/2-inch from top. Add shaved Truffle to taste.
  • 5
    Egg Wash
    Freshly Grated Parmigiano-Reggiano (to garnish)
    Brush the edges of the bowls and slightly down the sides with Egg Wash. Remove the pastry from the fridge and place over the bowls, pulling the edges so the dough is tight over the top of the bowls. Top with freshly grated Parmigiano-Reggiano.
  • 6
    Place bowls onto a baking sheet and bake for 20-30 minutes or until dough is rich golden and puffed.
  • 7
    Remove from oven and serve immediately.

    Helpful Tips:
    1. Make sure the Chicken Broth is cold when adding the mirepoix – a mixture of chopped vegetables used as a base, commonly Carrots, Onions and celery.
    2. Egg wash the puff pastry on the down side, and then again on top before it goes in the oven
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes