Cream of Cauliflower Soup
- 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.
- In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed.
- 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.
- Ladle the soup into four bowls and garnish with the foie gras. Drizzle with the remaining fat. Sprinkle with chives.
You can replace the seared foie gras with foie gras torchon.