Truffle Soup By Chef Jason Bangerter
I love and always will the truffle.
I am a bit of a mushroom freak.
This dish has a fantastic story and has popped up on my menus in various forms over the years. It has a following. It was an instant success at Auberge du Pommier back in 2006 when it hit the menu.
The inspiration for this dish starts back in the early 90’s when I was an apprentice at Le Royal Meridian King Edward Hotel in Toronto. The chef I was working for, John Higgins, was at one time, the chef for the Royal family in London, England and brought back the recipe for the Buckingham Palace shortbread cookies. I was working in the pastry kitchen and was responsible for the afternoon tea service in the dinning room. I was so excited about making these great shortbreads and fell in love with them.
Years went by and I found myself working in London, England for Anton Mosimann, one of the official caterers for the Royal family. I believe on one occasion a message from the head table arrived stating, “his mushroom risotto must be the best in the world.” This was one of Princess Di’s favourite dishes and was served on Will and Kate’s wedding day.
Mosimann’s risotto ai fungi is a rich risotto with luxurious ingredients. I made this dish over and over again in many European countries and at the Belfry, for royalty and special guests. It was not uncommon for me to be flown on Thursday to Switzerland to a chateaux fully staffed with a brigade of cooks and prepare this dish for a party of four only to fly back on Friday. There may have been a Scottish grouse or two in my bag of tricks as well… It truly is a great dish. At the grand opening of Swisshotel Berlin, I alone orchestrated 150 portions for the attending guests during a dinner featuring Mosimann signature dishes. It became a special dish to me and one in which I loved to eat and prepare.
Back in Canada, a decade after starting my culinary journey, I was asked by a regular guest what is on the menu that tells a story of my career. This truffle soup represents my experiences and is a homage to the great people and places I have encountered.
The soup itself is all the ingredients from Mosimann’s risotto with a few others and made into a soup form. The soup is topped with a chantrelle cream and foraged mushroom powder giving it a cappuccino look. The shortbread I serve with the soup is inspired by the Buckingham Palace shortbread recipe, sugar omitted, grated parmesan, salt and pepper to season. It is a savoury shortbread and works well with the intense mushroom flavour.
This dish is a reflection of some of my European experiences and has followed me for years.
Requests for this soup have followed me through four restaurants. A year after I had left Auberge du Pommer to run the restaurants at The Bell Lightbox, the phone would ring at the host desk and a caller would declare, “they have to have the soup!” The matre’d from Auberge du Pommier would be calling to let us know that a group of guests were on their way down to Luma to have dinner, because they wanted the soup! This happened on several occasions so I put a version of the recipe on the menu. Still today, guests arrive to the dining room at Langdon Hall and request the soup. An iconic dish that has followed me for years.
Truffle Soup 3 oz per guest recipe for 5-8
1⁄2 cup cooking onion sliced
1⁄2 cup leek (white only) split, washed & sliced
1⁄4 cup sliced celery peeled & sliced
4 pc. garlic crushed
4 cups Portobello, stems removed and caps sliced
1 fresh bay leaf (tie herbs together to remove easily after cooking)
4 sprigs fresh thyme
3 sprigs fresh parsley
4 cups mushroom stock, chicken stock or water
1 cup Madeira
2 tbsp. truffle paste (or 60 gr. fresh truffle minced)
4 tbsp. butter diced
4 tbsp. truffle oil (good quality)
- In a stock pot, on low heat sweat the onion, garlic, celery and leek until tender.
- Add the mushrooms and cook to wilt and release juices.
- Reduce juice and deglaze with Madeira. Add the herbs.
- Reduce Madeira and add mushroom stock or water (just enough to cover contents of pot). Cook for 15 minutes and add truffle (paste).
- Take the pot off the heat and allow to cool slightly. While still warm remove the tided herbs.
- Purée the soup while still warm and add cold diced butter a piece at a time following with a slow drizzle of truffle oil to emulsify.
- Pass through a fine mesh strainer. Adjust seasoning and consistency with mushroom broth if needed.
1L semi whipped 35% cream with truffle essence
1 oz. truffle oil
Salt to taste
- Whip cream to soft peaks.
- Season with salt and truffle oil.
3⁄4 cup flour
1⁄2 cup butter
1⁄2 cup cheese
Salt and pepper to taste
- Form into a dough
- Roll, cut and tray
- Bake at 360F until golden
To garnish, serve a piece of good quality parmesan cheese and a drizzle of truffle oil or thinly sliced fresh truffle when in season.
EXECUTIVE CHEF JASON BANGERTER Member of the World Culinary Council Relais & Chateaux Chef Representative (Canada)
Notably an influential leader in the culinary industry, Chef Jason Bangerter’s career spans nationally and internationally, working alongside some of the world’s greatest chefs.
Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. He has successfully crafted a talented team that shares his philosophy and vision. Living by example, he is equally proud of his role as an innovator and a mentor, continuing to have a profound effect on Canada’s culinary scene.
Langdon Hall Country House Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Inspired by his exceptionally high personal standards, Langdon Hall’s culinary direction excels and continues to be honored as the only restaurant in Ontario to be awarded the AAA/CAA Five-Diamond rating.
Notable accolades include:
- Ranked 5th top restaurant by Canada’s 100 Best 2018;
- Best Farm to Table Chef, Canada’s 100 Best 2017;
- Ontario Hostelry Institute Chef Gold Award 2017;
- Foodservice and Hospitality Pinnacle Award for Chef of the Year 2017;
- Rising Chef Award in Paris, France by Relais & Chateaux 2015;
- Gold Medal at the annual Good Food Innovation Awards by the University of Guelph
- Feast On Certified, procuring over 80% of Ontario product;
- Ocean Wise Partner, serving 100% sustainable seafood.
Anna Hewat Communications Manager Langdon Hall Country House Hotel & Spa 519.624.3203 | firstname.lastname@example.org
1 Langdon Drive, Cambridge, Ontario N3H 4R8 | Tel: 1 (800) 268-1898 | www.langdonhall.ca