Chestnut soup and foie gras shavings with coulis zigzags

  • October 2017

This tasty chestnut soup will certainly be a welcome guest at your dinner parties!

Ingredients – 4 servings

Instructions

  1. Chop the onion and sauté it in the olive oil.
    Add the chestnuts and deglaze with the chicken stock.
    After 45 minutes of simmering, add the milk and half the whipping cream until you reach your desired consistency.
  2. Whip the rest of the cream and add 2 tablespoons of beetroot and ginger coulis.
  3. Make shavings of foie gras using a peeler.

Plating

  • Plate up the soup in a shallow bowl, make a quenelle of beetroot cream and place it in the middle of the dish.
    Make zigzags of basil coulis and beetroot and ginger coulis on top of the soup.
    Arrange the foie gras shavings around the edge of the dish.

Bon appétit !