Baby Broad Bean and Radish Green Soup with Truffled Royale
- 7 ounces green onions, chopped (200 g)
- 3 pounds spring baby broad beans (1.3 kg)
- 1 bunch radishes
- 1 1/2 quarts chicken bouillon (1.5 l)
- 3 1/3 tablespoons of whipping cream (5 cl)
- 1/2 ounce butter (15 g)
- 4 tablespoons olive oil (6 cl)
- coarse gray sea salt
- fleur de sel
- 8 whole green onions
- 5 1/2 ounces milk (160 g)
- 1/4 garlic clove
- 1 3/4 ounces of chicken livers (50 g)
- 1 egg, 2 1/4 ounces (65 g)
- 1 egg yolk
- 1/3 ounce marrow (10 g)
- 1 1/2 ounces chopped black truffle
Step 1: Baby Broad Beans
Shell 10 1/2 ounces (300 g) of the baby broad beans and set aside. Mince the remaining baby broad beans.
Collect the radish tops and wash well.
Sweat the chopped onions in olive oil without browning.
Add the chopped beans and three-quarters of the radish tops, and season with the coarse gray sea salt. Moisten with the chicken stock and cook.
When cooked, purée and cool immediately on ice.
Step 2: Royale
Warm the milk with the garlic.
Put all the ingredients except for the truffle into the bowl of a blender and pour the warm milk on top, straining it through a fine-meshed sieve to collect the garlic. Bind the mixture, sieve through a fine-meshed chinois, and store in the walk-in to allow to settle and remove air bubbles.
Butter earthenware dishes and fill them with the mixture, and then place over a bain-marie. Place them above the range for 30 minutes to warm, then add the chopped truffle and bake at 212°F (100°C) for 25 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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