Truffle Braised Chicken Velouté

Sandy Bohm Truffle Braised Chicken Veloute

Ingredients | Velouté

2kg seared chicken leg (light brown)

200g onion

200g shallot

60g garlic

100g celery

200g carrot

200g leek

800g Portobello mushrooms

1 bottle port wine

1 bottle plum wine

1 bottle red wine

3 liter chicken stock

800ml veal stock

500ml water

1 liter whipping cream

800g parmesan

Truffle oil

Method | Velouté

First fry the chicken legs until they are light brown and take them out of the pot. Put in the same pot and add all the ingredients from the onions to the Portobello mushrooms. Cook everything until they are soft. Afterwards add the chicken legs, the bottles of port, plum and red wine and reduce it by ½. Add the chicken and the veal stock.

Cook it until the chicken legs are soft, ready to pick from the bone. Take the chicken legs out and pick the meat off and put the meat back to the soup. Cook it for another 30 minutes and then add the cream. Put the soup pot aside and blend everything with a bar blender. Ad the Parmesan and the truffle oil and pass it through a sieve. Season the soup up to your taste and its ready to serve.