Soups and creams
Carlos Arguiñano prepares us a delicious recipe for soup with puff pastry, a traditional dish of French cuisine, ideal for celebrating a special occasion in the cold winter days.
The soup is always good and if we serve it in separate bowls and cover them with puff pastry, we will turn it into a luxury dish. Vegetables fried with fresh goose liver and truffles, washed with homemade chicken broth, covered with a sheet of puff pastry and baked. Carlos Arguiñano offers a gourmet recipe from French cuisine, created by chef Paul Bocuse, ideal for special occasions: truffle soup and foie gras.
Ingredients (4 people):
- 1 sheet of puff pastry
- 100 g of fresh foie gras
- 12 g of truffles
- 2 onions
- 2 carrots
- 2 stalks of celery
- 10 mushrooms (cleaned)
- 2 chicken legs
- 1 egg
- extra virgin olive oil
Preparation of the recipe for soup with puff pastry by Carlos Arguiñano:
To make the homemade broth, heat a lot of water in the stirrer and place the chicken thighs. Peel and chop the onion and carrot and add them. Also add a few sprigs of parsley, season and close the pot. Boil everything for 30 minutes. Strain the broth and leave to cool.
Peel the other onion, cut it into small cubes and put it to stew in a pan with a trickle of butter. Wash the celery stalks and peel the carrots, cut them in the same way and add them. Also cut the mushrooms into small cubes and turn them on. Stew the vegetables for 15-20 minutes on low heat and leave to cool.
Distributes vegetables (drained), foie gras (diced) and truffles (rolled) in 4 bowls, safe for the oven. Pour the broth on top and reserve.
Roll out the puff pastry and roll it a little with a rolling pin. Cut 4 circles, slightly larger than the measurement of the tops of the bowls, spread the edges with a little beaten egg and cover the bowls.
Using a brush spread the 4 puff pastry caps with a little beaten egg.
Place the bowls in the oven (preheated) and bake at 200 ° C for 20 minutes until the puff pastry is cooked and toasted slightly.
Serve the bowls puff pastry soup and garnish with a little parsley leaves.
It is very important that the vegetables and broth are very cold before covering the bowls with puff pastry.
Presentation of the recipe for puff pastry soup by Carlos Arguiñano:
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Thanks for reading.
David from 55000 Recipes