Recipes

Aromatic Consommé with Truffle and Egg

Inspired by the elegance of traditional French cuisine, this soup combines the distinct aroma of truffles with a beautifully clear broth. Egg whites lend a lightness to each spoonful, creating an experience that is both sophisticated and approachable. Embrace the flavours of this unique dish for any occasion.
Serves 4
Prep Time 10 min
Cook Time 10 min
Print Recipe

Ingredients

  • 2 Egg whites
  • 4 oz (115 g) Straw mushrooms
  • 3 cups (750 mL) Chicken consommé
  • ½ tsp (2.5 mL) Sugar
  • ½ tsp (2.5 mL) Salt
  • 2 tsp (10 mL) Truffle oil
  • 1 tsp (5 mL) Chopped green onion
  • 4 Truffle flakes

Instructions

  • Step 1

    Stir the eggs in a bowl and set aside for later use.

  • Step 2

    Slice straw mushrooms and put aside for later use.

  • Step 3

    Boil chicken stock for 3 minutes in a small pot with a lid.

  • Step 4

    Add sliced mushrooms, season with sugar and salt. Cook for 1 minute

  • Step 5

    Remove pot from heat. Pour egg whites into soup in a swirling motion.

  • Step 6

    Pour soup into four bowls.

  • Step 7

    In each bowl, pour the truffle oil. Garnish with green onion and truffle flakes, and serve immediately.

Nutrition Facts

Per serving
Calories153
Fat2 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate16 g
Fibre1 g
Sugars1 g
Protein11 g
Sodium673 mg

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