Cream of Foie Gras Soup

Name: Cream of Foie Gras Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1/2 cup (125 ml) shallot, finely chopped (about 4); 2 tablespoons (30 ml) butter; 2 cups (500 ml) chicken broth; 1 cup (250 ml) diced potatoes; 1/4 lb (115g) homemade or store-bought foie gras torchon, cut into pieces; Truffle flavored oil, to taste (optional); Salt and pepper

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Preparation 15 min
Cooking 15 min
Servings 12

Nut-free
Lactose-free
Gluten-free
Egg-free

Ingredients

- 1/2 cup (125 ml) shallot, finely chopped (about 4)
- 2 tablespoons (30 ml) butter
- 2 cups (500 ml) chicken broth
- 1 cup (250 ml) diced potatoes
- 1/4 lb (115g) homemade or store-bought foie gras torchon, cut into pieces
- Truffle flavored oil, to taste (optional)
- Salt and pepper

Preparation

- In a saucepan, brown the shallots in the butter. Add the broth and potatoes. Season with salt and pepper. Bring to a boil. Cover and simmer until the potatoes are tender. In a blender, purée the soup and foie gras until smooth. Adjust the seasoning. Pour into espresso cups and add a drop of truffle oil. Season with pepper.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

RICARDO Hand Blender

69.99 $

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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