The Chew Bucket List: Mario Batali’s French Black Truffle Soup Recipe

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The Chew: Bucket List Meals

What’s on your bucket list? The Chew gave us some new meals to consider for our final days, and Mario Batali’s submission was a Black Truffle Soup Recipe, with a puffy crust topping.

You probably know that black truffles are very expensive, which is what make them a rare treat for most people. But we should all try them at least once, right? Isn’t it ironic that Mario chose an French dish as his bucket list meal, instead of Italian cuisine?

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The Chew: Truffle Soup VGE

The Chew Bucket List: Mario Batali's French Black Truffle Soup Recipe

Add this decadent meal to your bucket list! Mario Batali made a French-inspired Black Truffle Soup Recipe using the rare and high-priced ingredient.

Mario tasted this recipe for the first time at a three-star Michelin restaurant in France, where it was created for a former president of that country and called Truffle Soup VGE, for her initials. It’s surprisingly easy to make, if you have a big grocery budget.

Mario Batali: The Chew French Black Truffle Soup Recipe Ingredients

  • 1 thawed sheet Puff Pastry
  • 1 peeled, diced Carrot
  • 1 diced Onion
  • Butter
  • 2 quarts Chicken Stock
  • 1 oz Black Truffle
  • 2 batches Egg Wash (1 Yolk + 1 tbsp Water)
  • 1 diced rib Celery
  • 1/2 cup cleaned Cremini Mushrooms
  • 1 lb sliced Poached Chicken Breast
  • 1/4 cup White Vermouth
  • grated Parmigiano-Reggiano
  • Salt & Pepper

The Chew: Mario Batali Black Truffle Soup Recipe Directions

  1. On a flour-dusted prep surface, roll puff pastry to 1/8” thick.
  2. Cut circles about an inch wider than oven-safe soup bowls.
  3. Arrange circles on a baking tray and brush them with egg wash.
  4. Chill circles in the fridge.
  5. Preheat your oven to 425 F.
  6. Heat butter in a skillet until it foams.
  7. Once foam has gone down, add veggies with salt and pepper.
  8. Saute veggies until soft, letting mushroom liquid evaporate.
  9. Take off heat and let cool.
  10. Divide veggies and chicken among oven-safe soup bowls.
  11. Split your chicken stock and vermouth evenly among the bowls, filling at least 1/2” from the top.
  12. Place shaved truffles on top to your preference.
  13. Brush bowl edges with egg wash.
  14. Remove chilled pastries from the fridge and fit them over the bowls, pulling dough tight.
  15. Top with parmigiano cheese.
  16. Arrange bowls on a baking sheet and bake for 25 minutes, or until dough is golden and puffy.
  17. Remove from oven and serve immediately.

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