Monday, August 4, 2008

Thermomix Truffle Soup

There has been a lot of discussion locally about truffles lately (1, 2, 3, 4) , due to the fantastic truffle season we are having this year and, also with all the new producers. One area of discussion has been about the strength of the aroma from the local versus the European truffles.

A good point made by Neil is that who really cares, we can’t get fresh truffles from Europe now, so let’s enjoy them while we can. Support our local producers.

George Biron at Sunnybrae also pointed out that truffles seem to lose some of their aroma when cooked. I couldn’t agree more, but one dish that does allow the diner to be hit with loads of truffle scent when the product is cooked is Paul Bocuse’s Truffle Soup. A soup that is served with a pastry lid to hold in the fantastic smell until the diner breaks open the crust.

M. Bocuse created this truffle soup for M. and Mme Valéry Giscard d Estaing, on Tuesday 25 February 1975, when the French president presented him with the cross of the Légion d'Honneur, as an ambassador of French cooking.

It was on the degustation menu at Restaurant Paul Bocuse in Diamaru during its existence and continues to grace the menu in Lyon.

It really is best to chop the vegetables by hand so that you have about 2mm cubes. It is better for presentation, but then what would be left for the Thermomix?

Soupe aux truffes Élysée

Quantities per person

2 teaspoons carrot
2 teaspoons onion
2 teaspoons celery
2 teaspoons mushrooms
2 teaspoons unsalted butter

50 g truffle
20 g foie gras
250 g strong chicken consommé
60 g flaky pastry
1 egg yolk, beaten
Salt and pepper as needed


Use individual ovenproof soup bowls. Preheat oven to 220°C.

Place the carrot and onion into the TM bowl and chop for 2 seconds on speed 6. Add the celery and mushrooms and chop for another 3 seconds on speed 6. You want the vegetables to look like tiny dice( a brunoise) Add butter and cook for 4 minutes at 90°C until soft to make a matignon. Put 2 tablespoons of this matigtnon into each soup bowl with finely sliced truffles, foie gras and the consomme. Check the seasoning.

Take a thin layer of flaky pastry, brush with egg yolk and cover the soup bowl with it, sealing the edges tightly.

Put the bowls into the oven, to cook very quickly. The pastry will puff up and turn a beautiful golden colour when cooked.

To eat the soup, break the pastry with your spoon so that it falls in flakes into the bowl.

Merci M. Bocuse.


  1. How has that bowl survived this long without meeting some kind of mishap? I don't want to know what else is in the cupboard- or do I?
    Have you tried slowing the speed down for the dice maybe down to speed 4. It takes a little longer but gives a bit more control.

  2. Thanks for the tip about speed. I tried onion at lower speed but maybe I was too impatient.
    The bowl only makes very rare appearances and is washed separately - before everything else.

  3. I reckon your pastry rose higher than the one I recall from Mouchel's dinner. Did you swoon when the crust was broken?

  4. Don't think Philippe would be impressed. Think it was a bit high but I didn't want a little flat blob.

  5. Oh, and YES I did swoon - the aroma was fantastic.