Truffle Soup - James Martin Chef
This Truffle Soup by Clare Smyth is adapted from Paul Bocuse's recipe. It contains slow cooked brisket and is lovely, wintery dish!
Ingredients
- 1 kg Beef brisket
- 100g Chicken livers
- 3l Beef stock
- 50g Black truffle
- 4 tbsp Black truffle juice
- 250mlRed wine
- 50ml Brandy or cognac
- 25ml red wine vinegar
- 4 tbsp Noilly prat
- 1 Onion
- 2 Carrots
- 4 sticks Celery
- 4 Button mushrooms
- 1 Bay leaf
- 10 Black peppercorns
- 2 garlic cloves
- Puff pastry
- Egg wash
- Butter
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