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Cream of red kuri squash soup, sauteed foie gras pieces, green apple

Temps de
préparation 40 minutes
Temps de
cuisson 35 minutes
Niveau de
difficulté Difficulty: +
Dish type Starter
Cuisine type Bistro, Duck foie gras, French
Portions 8

Ingrédients

  • 400 g foie gras pieces
  • 1200 g red kuri squash
  • 2 shallots
  • 60 g of butter
  • 600 g milk
  • 300 liter single cream
  • 800 g chicken stock
  • 2 green apples
  • 2 slices of bread
  • 80 g cooked chestnuts
  • A few sprigs of chervil
  • Salt
  • Freshly ground pepper
Imprimer la recette

Instructions

  • Peel and chop the shallots.
  • Wash and cut the red kuri squash into 1 cm chunks.
  • Sweat the shallots in 40 g butter for 5 minutes at a medium heat.
  • Next, add the red kuri squash and sweat for another 5 mins.
  • Pour in the chicken stock and milk. Cook for approximately 20 mins (the squash should be very soft).
  • Add the cream and cook for another 5 mins.
  • Mix in a blender and season as necessary. Keep warm
  • Peel and cut the apples into 1 cm cubes. Place to one side.
  • Cut the chestnuts into 1 cm cubes. Place to one side.
  • Cut the bread into 1 cm cubes. Sautée in the remaining butter until crisp. Drain and place to one side.
  • Without adding any fat, sauté the foie gras pieces in a very hot pan. Season with salt and pepper. Drain and place to one side.
  • Pour the cream of red kuri squash soup into soup bowls, then add the apple, croutons and chestnut. Finish with the foie gras pieces and chervil sprigs.