Recipe Tip: Black Truffle Soup 'VGE' - Falstaff

Recipe Tip: Black Truffle Soup 'VGE' - Falstaff

Top Recipe for 1 Persons by Paul Bocuse. All ingredients and tips for getting it right. Paul Bocuse revealed the recipe for his legendary dish for the Falstaff Witzigmann Special



    1. Step 1

      Place the finely diced vegetables, the diced poultry breast, the foie gras cut into pieces and the thinly sliced truffles into an individual soup tureen.
    2. Step 2

      Add the Noilly Prat and pour in the poultry stock. Season with salt and pepper to taste.
    3. Step 3

      Cover the tureen with the puff pastry, pressing the edges of the pastry well on the outside edges, so that the flavours of the soup cannot escape.
    4. Step 4

      Brush using a pastry brush with mixed egg yolk and place in oven preheated to 220 ˚C. After 18 to 20 minutes remove and serve.