Soup V.G.E.

This soup/pie hybrid was invented by the 'father of French gastronomy' Paul Bocuse in 1975 for the then-president of the Republic, and packs fresh veggies and black truffle.

• serves

  4

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Easy

The legend of the famous Soup VGE was born in 1975, when French president Valéry Giscard D’Estaing promoted Paul Bocuse to Chevalier de la Légion d’Honneur (the highest decoration in France). For that occasion, the father of French gastronomy was asked to prepare a special meal and one of the dishes he decided to serve for the president and the guests were la soupe aux truffes which became known as Soup V.G.E. from the initials of the then President. Guillaume adapts the recipe to make it easier to serve at home.

Ingredients

• 500 g puff pastry
• 1 eschallot, brunoise
• 1 stalk celery, brunoise
• 1 carrot, brunoise
• 100 g Swiss brown mushrooms, brunoise
• 100 g black truffle
• 700 ml veal consommé (175 ml per portion)
• 1 egg, beaten

Instructions

1. Cut 4 discs from the puff pastry, enough to cover the top of a French onion soup bowl with about half an inch hanging over the sides. Chill until needed.
2. Take 4 French onion soup bowls and equally portion the vegetables and truffle slices in each one.
3. Warm your veal consommé and pour enough in each bowl to cover the vegetables.
4. Preheat oven to 200°C with fan.
5. Take your puff pastry discs and egg wash. Brush the outer edges of the discs with egg then invert the rounds over the dishes so that the egg washed portion sticks to the dish.
6. Press all around to seal the pastry onto the soup dishes. Brush the tops of the pastry evenly with more egg. Place the bowls on a baking sheet, then bake for 20-25 minutes or until the pastry is puffed and golden brown.

 

Note

• Australian truffle season is from late June to early August, you can buy truffles in specialty stores like Simon Johnson, Gourmet Life or from truffle farmers in the markets.

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

The legend of the famous Soup VGE was born in 1975, when French president Valéry Giscard D’Estaing promoted Paul Bocuse to Chevalier de la Légion d’Honneur (the highest decoration in France). For that occasion, the father of French gastronomy was asked to prepare a special meal and one of the dishes he decided to serve for the president and the guests were la soupe aux truffes which became known as Soup V.G.E. from the initials of the then President. Guillaume adapts the recipe to make it easier to serve at home.