In the last piece outlining a delightful luncheon hosted by the Concord Adex Development folks, Food Trends told you about Chef Jason Bangerter’s famous Truffle Soup (along with the cornucopia of delectable dishes featured at that lunch). Here’s a recipe for said soup (made accessible for the home cook no less!) with a few tips to help you take it to the next level. This is perfect for a cool spring night, winter or in the husband’s estimation “anytime is truffle time!” You be the judge. If you do like mushrooms and truffles, this soup is elegant, warm, earthy and sublime.
This is without a doubt, one of the most memorable soups on record for these taste buds! Served with a green salad, a crusty loaf and a glass or two of good, French red, and you’ve got an impressive and delectable dinner fit for guests in no time!
Truffle Soup Recipe (from Chef Jason Bangerter- Executive Chef at Auberge du Pommier)
Ingredients
- 1cup cooking onion sliced
- 1 leek (white only) split, washed & sliced
- 2 cloves garlic crushed
- 1 lb. portobello, stems removed and caps sliced
- 2 fresh bay leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley {tie herbs together to remove easily after cooking.}
- 2 litres mushroom stock, chicken stock or water
- 1cup Madeira
- 6 tbsp. truffle paste (or 60 gr. fresh truffle minced)
- 1/3 lb. butter diced
- 4 oz. truffle oil (good quality)
Yields approx.2 Litres
Method:
- In a stock pot, on low heat sweat the onion, garlic and leek until tender (if using fresh truffle, slice and add in this step).
- Add the mushrooms and cook to wilt and release juices.
- Reduce juice and deglaze with Madeira. Add the herbs.
- Reduce Madeira and add mushroom stock or water (just enough to cover contents of pot). Cook for 15 minutes and add truffle (paste).
- Take the pot off the heat. Remove the herbs and allow soup to cool slightly.
- Purée the soup while still warm and add cold diced butter a piece at a time following with a slow drizzle of truffle oil to emulsify.
- Pass trough a fine mesh strainer. Adjust seasoning and consistency with mushroom broth if needed.
To garnish, serve a piece of good quality Parmesan cheese and a drizzle of truffle oil or thinly sliced fresh truffle when in season.
Note: Chef Bangerter likes to sometimes serve this soup alongside a savoury, tender shortbread cookie or two made using parmesan cheese (or any other hard, salty cheese can substitute). The cookie addition, while sounding simple, sets off the dish like firecrackers on Canada Day! Bon Appetit!
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