Recipe Cream of chestnut soup, seared foie gras

To prepare this dish

Ingredient list

CHESNUT VELOUTÉ

500 g peeled chestnuts
10 g oil
50 g shallots, sliced thinly
50 g smoked bacon
10 g Elle & Vire all Purpose butter 82% fat
10 g sugar
400 g milk
400 g Excellence cooking cream 35% fat
salt, pepper

GARNISH

1 labe foie gras
50 g lardons
50 cubes toasted sesame bread
50 g radishes
100 g peeled chestnuts
25 g Elle & Vire gourmet butter 82% fat
5 g sugar
1/4 bunch chervil
fleur de sel
ground black pepper

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Excellence cooking cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   CHESNUT VELOUTÉ

   Lightly brown the chestnuts in the oil. Add the butter and sugar and continue browning. Add the bacon and shallots and sweat. Moisten with the milk and Perfection Cream. Season. Cook for 20 min. Blend in a blender.
2. 2

   GARNISH

   Cut the foie gras into cubes and sauté them. Brown the chestnuts in the butter and sugar. Sauté the bacon cubes.
3. 3

   ASSEMBLY

   Just before serving, assemble the garnish ingredients and garnish the chestnut soup in front of the client.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.