Mushroom consommé topped with pastry
Inspired by Paul Bocuse's classic Soupe aux truffes which has a lovely puff pastry topping. This is a simpler version to which you can always add truffle if you like. If you are making a large quantity, it would be better to dedicate an oven for this preparation so that you do not have to keep opening the oven door. Makes 1300ml.
🍽️ Makes 1300
Ingredients
| 1 litre | poultry or mushroom stock |
| 300 g | various mushrooms, of choice |
| — | tarragon |
| — | chives |
| — | all-butter puff pastry |
| — | liquid egg yolk |
Instructions
- Heat the oven to 225°C.
- Heat the stock.
- Finely chop the mushrooms and place at the bottom of the soup bowls. Pour over the hot stock.
- Add some chopped tarragon and chives.
- Brush a thin layer of egg yolk along the edge of the soup bowls.
- Use a round cutter to cut out a circle of puff pastry that fits the bowl and place on top. Press down firmly.
- Brush the pastry with a thin layer of egg yolk and bake in a preheated oven for ten minutes.
Serving suggestions:
- As a soup as part of a menu. Serve with bread soldiers with truffle.
- As a lunch dish served with brioche spread with duck liver crème.
- Serve a smaller version as an amuse-bouche.