Velvety Mushroom Chestnut Soup with Foie Gras: Your Next Dinner Party Hit

Here's a delicacy that's sure to impress your guests – a flavorful Velouté of mushrooms and chestnuts, topped with pan-fried foie gras. It's a rich and hearty soup that's perfect for the cold season. With the following steps, you can prepare this fine dining experience right at .

Required Ingredients

First, make sure you gather all the necessary components:

  • 4 tablespoons of butter
  • 1 tablespoon of oil
  • 2 onions, diced
  • 4 garlic cloves, minced
  • 500g of natural chestnuts
  • 500g of mushrooms – cep mushrooms would be a great choice
  • 4 teaspoons of chopped thyme
  • 120ml of dry red or white wine
  • 6 tablespoons of all-purpose flour (this is optional)
  • 1 liter of chicken broth
  • Salt (1-2 teaspoons, adjust as per your taste)
  • Crushed black pepper (1/2-1 teaspoon, adjust as per your taste)
  • 230ml of thick sour cream
  • Chopped chives for garnishing
  • 4 foie gras escalopes
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Preparation

Follow these steps to prepare the velouté:

  1. Begin by sautéing the diced onion and minced garlic in the heated butter and oil.
  2. Next, add the sliced mushrooms, chestnuts, and thyme to the mix. Season according to preference.
  3. Continue to cook while stirring for a few minutes, then introduce the wine and allow it to simmer.
  4. Add the flour to thicken the mixture.
  5. Proceed to add the broth, stir the mixture, and bring it to a boil. Reduce the heat and season with salt and pepper.
  6. After about 15 minutes, transfer the ingredients to a bowl, leaving the broth aside. Blend the ingredients to a creamy texture while gradually adding the broth back in.
  7. Introduce the sour cream and adjust the seasoning as needed.
  8. Complete the soup by topping it with pan-fried mushrooms and foie gras. Garnish with chives to enhance visual appeal.
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Pan-fried foie gras preparation

Don't forget the crowning glory of this recipe – the foie gras. Here's how to prepare it:

  1. Preheat your oven to 190°C.
  2. Score one side of the foie gras escalopes and season with salt.
  3. Quickly sear the foie gras on each side in a non-stick pan on high heat. There's no need for oil.
  4. Once the foie gras is golden, transfer it to the preheated oven and bake for 2-3 minutes. Serve immediately to ensure it stays warm.
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