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TRUFFLE VELOUTE SOUP

Warm up the chicken stock, add the truffle juice and bind with the cream mixed into the egg yolks. Try not to boil, season with salt and pepper. Cut the truffle into julienne strips and add to the soup when ready to serve.
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3 cups degreased chicken stock
3 egg yolks
1 cup truffle juice (canned)
1 truffle
2 tbsp thick cr¸me fra”che
salt, pepper
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5
mn
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10
mn
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This extremely refined consommˇ can be served in individual soup bowls.
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Soups
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Pommard
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