Truffle Soup with Asparagus and Croutons
- 5 1/4 ounces truffle trimmings (150 g)
- 1/2 cup truffle juice (10 cl)
- 1 teaspoon truffle oil (0.5 cl)
- 2 tablespoons cooking olive oil (3 cl)
- 1 ounce brown butter (30 g)
- 2 cups chicken bouillon (40 cl)
- 4 fresh egg yolks
- fleur de sel
- 1 loaf bread
- 2 3/4 ounces clarified butter (80 g)
Step 1: Truffle Soup
Sweat the truffle trimmings in a drizzle of olive oil, add mineral water to cover, and cook, covered, over a low heat.
When cooked, blend the truffle and cooking liquid in a high speed blender until the mixture is completely smooth.
Sauté the truffle puree in a copper saucepan with the brown butter, then moisten with chicken bouillon and simmer for 3 minutes.
Add the truffle juice and oil, mix, and season as needed.
Step 2: Asparagus condiments
Stalk, wash, and dry the wild asparagus with a dishtowel, then cut into thin slices. Sweat in seasoning olive oil, add light chick stock to cover and cook.
Pour half of the asparagus into the high speed blender, and reduce it to a very fine puree. Sieve through a tamis, and cool over ice to set its color.
Chop the other half of the cooked asparagus until very fine.
Combine the asparagus brunoise with equal parts, by volume, of the asparagus purée and the chopped wild asparagus. Warm lightly, season with a dash of lemon juice, the truffle juice, the seasoning olive oil, and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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