Recipe Cream of chestnut soup, seared foie gras

To prepare this dish

Ingredient list

CHESNUT VELOUTÉ

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

GARNISH

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

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire all Purpose butter 82% 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.