- 1 cube of chicken bouillon
- 60 cl of water
- 150 g of natural chestnuts
- 1 slice of semi-cooked foie gras
Put the water on the heat with the chicken broth and chestnuts. Bring to a boil.
Meanwhile, cut the slice of foie gras into small cubes. Reserve.
Take 15 cl of broth from the pot, put it on the heat in a small pot, and maintain the heat very low.
Puree the chestnuts in their broth, leave them warm.
Turn off the heat under the small pot and poach the cubes of foie gras for 30/45 seconds. This operation aims to remove the maximum amount of fat from the cubes because otherwise it will dilute in the soup into unappetizing yellow pools – already experienced!
Pepper the soup. Divide it into two pretty bowls, add the cubes of foie gras and some croutons.
Note: In smaller containers, such as verrines, you can make a starter for 4 people.
- 1 ladle
- 1 immersion blender
- 1 heated blender
- 1 pot
- 1 knife
- 1 bowl
- 1 verrine
- 1 electric slow cooker