🍲 VGE truffle soup

4 servings · prep 20 min · cook 40 min

Ingredients

• 1 L chicken stock
• 1 truffle (or mushrooms)
• 100 g foie gras
• Carrot, celery (small dice)
• 1 puff pastry
• White wine, butter

Method

1. Divide foie gras, truffle and vegetables into individual bowls.
2. Pour in the hot stock.
3. Cover each bowl with puff pastry sealed at the rim.
4. Bake at 200 °C until the pastry puffs and browns.

Adapted from Paul Bocuse

Open this recipe in Fogar — shopping list, pantry, weekly menu