Preview

Chestnuts velouté

APPETIZERS, Foie gras

A winter dish!

Ingredients

Recipe for 4 persons

For the velouté

400 Gr

Chestnut

750 Ml

Milk

100 Ml

Chicken stock

150 Ml

Cream 35%

2 Unit(s)

White onion

For the garniture

70 Gr

Foie gras

4 Ml

Truffle oil

Preparation time: 30 min

For the preparation
Cut the foie gras in small cubes of 2cm. Drain sweet chestnuts. Slice thinly onions.
For the velouté
Sweat the onions, add the chestnuts and cook a few minutes. Add the chicken stock and the milk. Let cook 20 minutes. Add the cream. Mix. Season, reserve.
For the garniture
Cook the foie gras cubes 1 minute each side.
For the finishing
Pour the soup into a soup plate or a bowl. Arrange some cubes of foie gras on the surface. Put some drops of truffle oil.