Appetizers, Foie gras
A winter dish!
IngredientsRecipe for 4 persons
For the velouté
For the garniture
- Salt and pepper
Preparation time: 30 min
- For the preparationCut the foie gras in small cubes of 2cm. Drain sweet chestnuts. Slice thinly onions.
- For the veloutéSweat 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 garnitureCook the foie gras cubes 1 minute each side.
- For the finishingPour the soup into a soup plate or a bowl. Arrange some cubes of foie gras on the surface. Put some drops of truffle oil.
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