Cream of chestnut soup, seared foie gras - Catering - Elle & Vire Professionnel
Creamy chestnut soup with seared foie gras – indulge in this luxurious French recipe from Elle & Vire Professionnel.
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Ingredients
- 500 g peeled chestnuts
- 10 g oil
- 50 g shallots, sliced thinly
- 50 g smoked bacon
- 10 g Elle & Vire gourmet butter 82% FAT
- 10 g sugar
- 400 g milk
- 400 g Excellence cooking cream 35% FAT
- salt, pepper
- 1 labe foie gras
- fleur de sel
- 1/4 bunch chervil
- 5 g sugar
- 25 g Elle & Vire gourmet butter 82% FAT
- 100 g peeled chestnuts
- 50 g radishes
- 50 cubes toasted sesame bread
- 50 g lardons
- ground black pepper
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