Poultry Soup with Sweetbreads and Truffle

Ingredients

• 1 whole chicken
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 1 bay leaf
• 8 cups chicken stock
• 1 lb sweetbreads, trimmed
• 2 tbsp truffle oil
• 2 tbsp chopped truffle
• salt and black pepper, to taste

Instructions

1. In a large pot, place the chicken, onion, carrots, celery, garlic, bay leaf, and chicken stock. Season with salt and black pepper as desired.
2. Bring to a boil, then reduce the heat to low and let simmer for 1 hour or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool. Once it has cooled, shred the meat and set aside.
4. Meanwhile, blanch the sweetbreads in boiling salted water for 5 minutes. Drain the sweetbreads and then place them in a bowl of ice water for 10 minutes. Drain and then peel away any membrane or fat.
5. At this point, you can discard the vegetables and strain the soup through a fine mesh strainer to remove any solids. Return the strained soup to the pot and bring it to a simmer.
6. Add the shredded chicken, sweetbreads, truffle oil, and chopped truffle to the soup. Let it simmer for an additional 10 minutes to heat through.
7. Taste and adjust seasoning as desired.
8. Serve the soup hot, garnished with some chopped fresh herbs and a drizzle of additional truffle oil, if desired.

Verdict

This Poultry Soup with Sweetbreads and Truffle is a luxurious and flavor-packed soup that is sure to impress any dinner guests. The mix of chicken and sweetbreads gives the soup a nice depth of flavor and the truffle oil and chopped truffle adds an extra layer of richness. This dish is perfect for a special occasion or just to treat yourself to something indulgent.

Serving Suggestions

This soup can be enjoyed on its own as a main course, or paired with a light salad or some crusty bread for a more substantial meal. For a complete dining experience, pair this soup with a full-bodied red wine like a Cabernet Sauvignon or a Chianti Classico.