Chef Paul Bocuse famously served this soup to the president of France in 1975. Our version stays fairly true to the original recipe, though we did make some substitutions (simple chicken stock instead of a perfectly clarified consommé, for instance). <br /> <br />This recipe is like a cross between chicken vegetable soup and chicken pot pie. However, the addition of freshly shaved black truffles and (optional) small cubes of foie gras take this soup from humble winter dish to gilded showstopper. <br /> <br />You can always serve this soup without the truffles or the foie gras, and you will still be very happy. It's a nice, warm, flavorful chicken and vegetable soup that doesn't even need the puff pastry—though including it, along with the truffles and foie gras, makes for something truly special.

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