Truffled Provençal Vegetable Soup with Light Royale and Sot-L’y-Laisse
- 12 chicken sot-l’y-laisse
- 3/4 ounce black truffles (20 g)
- 3/4 ounce butter (20 g)
- Seasoning olive oil
- 1 1/4 ounces scallions (50 g)
- 3 1/2 ounces baby leeks (100 g)
- 5 1/4 ounces carrots (150 g)
- 1 1/4 ounces turnips (50 g)
- 1 1/4 ounces celery (50 g)
- 3 1/2 ounces Swiss chard stalks (100 g)
- 7 ounces potatoes (200 g)
- 5 1/4 ounces fresh white beans (150 g)
- 3 1/2 ounces fresh tomatoes (100 g)
- 2 3/4 ounces wedges oven-dried tomatoes (80 g)
- 3 1/2 ounces baby zucchini (100 g)
- 2 3/4 ounces green beans (80 g)
- 9 ounces peas (250 g)
- 1 ounce snow peas (40 g)
- 9 ounces baby broad beans (250 g)
- 3 1/3 tablespoons truffle juice (5 cl)
- 1 ounce cured ham (30 g)
- 2 quarts chicken broth (2 l)
- 1 ounce black truffles (40 g)
- 3 1/4 ounces light chicken livers (90 g)
- 6 1/3 ounces duck foie gras (180 g)
- 1 quart whole milk (90 cl)
- 6 eggs
- 6 egg yolks
- softened butter
Step 1: Vegetable Soup
Wash, peel and dry all the vegetables. Dice the carrots, turnips, celery, Swiss chard stalks, potatoes, and zucchini. Thinly slice the scallions and leeks. Cut the green beans and snow peas into small sections.
Peel the baby broad beans and peas, then boil separately, cool, and set aside. Cook the fresh beans in a bit of chicken broth flavored with sage and a little olive oil. Blanch and peel the fresh tomatoes, then seed and crush.
Bring the chicken broth to a boil.
Sweat the carrots, turnips, celery, Swiss chard, potatoes, and ham in olive oil. Add the scallions, leeks, and fresh crushed tomatoes, moisten with the chicken broth, and cook.
At the end of cooking time, add the zucchini, greens, confit tomato wedges, and fresh beans. Add the peeled and diced black truffle, the truffle juice, and the olive oil, then season and remove the piece of ham.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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