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Le Cordon Bleu News, 12/12/2013
Puy lentil soup with a cappuccino truffle foam
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About this recipe

An elegantly presented soup with earthy flavors of pancetta and truffle. Eating lentils at New Year is known as good luck due to their ‘coin’ appearance.

Recipe - Puy lentil soup with a cappuccino truffle foam

Serves: 4

Preparation time: 45 minutes

In this recipe:

  • Puy lentils
  • sliced pancetta
  • truffle juice
  • chicken stock
  • whipping cream




Puy lentil soup
1 onion, finely chopped
2 garlic cloves, finely chopped
20 ml olive oil
100 g Puy lentils
1 liter chicken stock
1 bouquet garni
salt, pepper
100 g sliced pancetta
20 g butter
1 carrot
1 celery stalk
Truffle foam
200 ml chicken stock
20 ml truffle juice
50 ml whipping cream
20 butter
2 g lecithin* (optional)
4 thin slices of black truffle

* Used to stabilize the foam

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  1. Puy lentil soup: Heat the olive oil and sweat the onions and garlic until soft. Add lentils and continue to cook until the lentils have absorbed the oil. Add chicken stock and bouquet garni. Cover and cook over low heat until the lentils are soft, about 30 minutes. Transfer three-quarters of the lentils to a blender and purée. Strain through a fine sieve and season. Set aside the remaining lentils for decoration.
  2. Garnish: Blanch the pancetta in boiling water for 5 minutes then cut into brunoise. Cut carrot and celery into brunoise and sweat in butter with pancetta until soft. Keep warm.
  3. Truffle foam: In a pan, combine chicken stock and truffle juice and heat to 50°C. Add whipping cream, butter and lecithin. Blend with a hand blender, incorporating as much air as possible to create a foam.
  4. To serve: Place the garnish at the bottom of the cups and pour over the hot Puy lentil soup. Carefully spoon the foam over the surface of the soup to create a cappuccino effect. Place the reserved lentils round the surface of the foam and finish with one slice of black truffle in the center.

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