Puff pastry soup with mushrooms from Cyril Lignac: great chef effect for this recipe at a low price!

Cyril Lignac shares with us his very simple and inexpensive seasonal recipe. His puff pastry soup with mushrooms, similar to that of Paul Bocuse, will amaze your guests!

  Puff pastry soup with mushrooms from Cyril Lignac: great chef effect for this recipe at a low price!

Cyril Lignac offers us today revisiting the famous VGE soup that Paul Bocuse created in 1975 for a dinner at the Presidency of the Republic. 'This stroke of genius was served in a casserole dish, a chicken stock broth soup, with pieces of chuck, pieces of foie gras, truffles, carrots, and a few vegetables, sealed by the puff pastry “, explains the chef. recipe that he offers suits all budgets and all gourmets. It's your turn to 'break the crust!'.

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The ingredients of Cyril Lignac's puff pastry mushroom soup

This recipe by Cyril Lignac is planned for 4 people. Here are the necessary ingredients:

  • 2 puff pastry
  • 25 g of beurre
  • 800 g ground stemless mushrooms, washed and quartered
  • 1 shallot, peeled and quartered
  • 10 cl of white wine
  • 1 sprig of thyme
  • 1 bay leaf
  • 40 cl of liquid cream
  • 1 teaspoon of 5 spices
  • 1 egg yolk
  • Olive oil
  • Ground pepper

On the utensil side, you will need a knife and a cutting board for the mushrooms, a saucepan, a blender, a brush for the egg yolks. You will also need an oven for this recipe.



The stages of Cyril Lignac's mushroom puff pastry soup

It takes about 20 minutes to prep and 20 minutes to cook. Here are the steps to follow:

  1. Preheat your oven to 210°C.
  2. In a saucepan, pour a dash of olive oil and the butter. Let melt and pour 3/4 of the mushrooms with the shallot and spices, white wine, thyme and bay leaf. Pour in the cream and cook for 15 minutes. After cooking, blend and pour into soup bowls. You can add a few cubes of foie gras.
  3. In the two puff pastry, cut circles 1 cm larger than the diameter of the bowls. Glue the yolks to the edges of the bowls and bake for 15 minutes.

' The hat will blow, for the guests, it's great! ', concludes the chef with a smile. Bon appetit!

The complete chronicle of Cyril Lignac on RTL is to be found here .Source journaldesfemmes.fr