Ingredients
- 1 cube of chicken bouillon
- 60 cl of water
- Pepper
- 150 g of natural chestnuts
- 1 slice of semi-cooked foie gras
- Croutons
Preparation
Step 1
Put the water on the heat with the chicken broth and chestnuts. Bring to a boil.
Step 2
Meanwhile, cut the slice of foie gras into small cubes. Reserve.
Step 3
Take 15 cl of broth from the pot, put it on the heat in a small pot, and maintain the heat very low.
Step 4
Puree the chestnuts in their broth, leave them warm.
Step 5
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!
Step 6
Pepper the soup. Divide it into two pretty bowls, add the cubes of foie gras and some croutons.
Step 7
Note: In smaller containers, such as verrines, you can make a starter for 4 people.
Utensils
- 1 ladle
- 1 immersion blender
- 1 heated blender
- 1 pot
- 1 knife
- 1 bowl
- 1 verrine
- 1 electric slow cooker