Cream of Cauliflower Soup with Seared Foie Gras

Cream of Cauliflower Soup

• 1 small onion, chopped
• 2 tablespoons (30 ml) butter
• 6 cups (1.5 litres) cauliflower cut into florets
• 3 1/2 cups (875 ml) chicken broth
• 1 small potato, peeled and cubed
• 3 cloves garlic, peeled
• 1/4 cup (60 ml) 15% cooking cream or 35% cream
• Salt and pepper

Garnish

• 4 slices foie gras, about 1 oz (30 g) each
• 1 tablespoon (15 ml) chopped fresh chives