I was cracking my head on what else I should do with the remainder of my truffles. I had way too much for myself! Then my sister described a dish that she really enjoyed at Zafferano. I’ve never been to Zafferano myself, but what she described sounded just perfect as it was not heavy and full of cream and fat (well, excluding the foie gras that is). I had been pigging out on heavy, calorie-laden food while making all these truffle dishes. Clear broth sounded amazing then.
Ingredients (per person)
1) Half a foie gras slice, cut into chunks (well you can add more if you like, but remember this is going to be boiled and not seared, thus it would make the soup really oily if you add too much)
2) chicken broth to fill up to slightly more than half of the soup bowl that you will be using
3) 1/4 of a courgette,sliced and quartered
4) 1/4 of a large carrot, sliced
5) 1/4 a large onion, sliced or 3 inches of a white radish, sliced and quartered
6) Truffle shavings
7) 1/4 of a 500g Jus-Rol Frozen Puff Pastry sheet, rolled out in a square shape and trim the ends with a sharp knife. It should be large enough to cover the soup bowl
1) Add the vegetables and foie gras to the broth and simmer for about 5 minutes or until vegetables are sufficiently cooked to your liking.
2) Meanwhile preheat your oven temp. to 220ºC or the temperature that is stated on the cooking instructions for your ready made pastry.
3) Ladle out your soup into the bowl, I think it would be best if the soup was warm and not boiling hot because if it is the latter, the steam from the soup will cause the pastry puff sheet to sink down a lot more while baking. Mine totally sunk =(. Lastly add some sliced truffle into the soup. You could add the ends of the truffle, which is difficult to shave but too much of a waste to let go.
4) Place the pastry sheet over the soup bowl and make sure it is securely in place. Using a fork to make patterns (see picture below) helps to secure it in place. You can also go crazy with the patterns. 😉