< Back

Root vegetable soup, chestnuts and lardons, pan-fried foie gras & truffle butter

A winter entrance to die for

Ingrédients

Présentation

1The soup: - Start by peeling and/or washing all your vegetables. - Chop the leek and celery. - Cut the parsnips, Jerusalem artichokes and potato into regular cubes. - In a casserole dish, sweat the leek and celery in butter without colouring. - Add the parsnips, Jerusalem artichokes and potatoes. - Cook for a few moments. - Moisten with the chicken stock. - Cook gently for about 45 minutes, covered. - Add the cream, bring to the boil and blend. - Adjust the seasoning. - Keep warm.
2Truffle butter: - Chop the truffle and mix it with a fork into the butter. - Add salt and pepper, place on a sheet of cling film and roll into a cylinder. - Set aside in a cool place.
3The garnish: - In a frying pan, sauté the lardons in olive oil. - Lower the heat and add the chestnuts. - Cook for a few minutes until the chestnuts are warmed up. - Adjust the seasoning and set aside. - Cook the escalopes of foie gras in a frying pan without fat. - Set them aside.
4Serving: - In the centre of a soup plate, place a dome of the filling. - Place a cutlet of foie gras on top. - Pour the velouté and add a slice of truffle butter. - Finish with a drizzle of truffle oil and some croutons.

Chef Benoist Gérard's Tips :

CAVAVIN Carouge - Boutique en ligne

Une question, un conseil ou une demande particulière ? Contactez-nous ou passez en boutique, nous sommes là pour vous accompagner avec plaisir !

Nous sommes ouverts

En savoir plus Nous contacter