You can replace the seared foie gras with foie gras torchon.
With regard to foie gras, it depends on how the ducks live! We have an amazing duck-products supplier at our country home in the Charlevoix area of Quebec. It's called "La Ferme Basque". They use artisanal methods of raising ducks, and you can visit the the farm, and see where the ducks are raised ... outside in fields for the most part. The "gavage", or force-feeding, is done manually ... with each duck experiencing only about 20 seconds of discomfort, while the owner holds each duck between his legs.
I am sad that Ricardo is using foie gras in this recipe. Foie gras is very cruel to the geese.
Hi Shirley M. I freeze just about everything! Make the full batch, have your fresh soup, then freeze the rest in 1 serving containers (Dollar $tore!). I do individuals as they will defrost faster and some recipes make more than 4 servings. If someone comes over I can take out as many I need. Reheat in the micro or a pot (I use the micro)
I've never made with foie gras but sounds yummy, if doing so, freeze the foie gras separately, defrost, cook and add to soup after it is heated as in steps 3 & 4.
I was wondering if this recipe could be cut in half? There are only the two of us to eat it. I was wondering also if this soup could be frozen? Thanks again for posting this recipe. I do love cauliflower soup.
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