Recipes  

Cream of Cauliflower Soup with Seared Foie Gras

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 4
Share

Ingredients

Cream of Cauliflower Soup

Garnish

Preparation

Cream of Cauliflower Soup

  1. In a large saucepan, soften the onion in the butter. Add the cauliflower, broth, potatoes, and garlic and bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.
  2. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed.

Garnish

  1. In a non-stick skillet over high heat, quickly sear the foie gras on each side. Season with salt and pepper. Immediately place the foie gras in a small bowl with the cooking fat.
  2. Ladle the soup into four bowls and garnish with the foie gras. Drizzle with the remaining fat. Sprinkle with chives.

Note

You can replace the seared foie gras with foie gras torchon.

To help you with this recipe

RICARDO Hand Blender

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


69.99 $

SHOP NOW

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth and 15% cream

Content % Daily Value
Calories 320  
Total Fat 25 g  
Saturated Fat 12 g  
Sodium (salt) 870 mg  
Carbohydrates 18 g  
Fibre 4 g  
Protein 8 g