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Parsnip cream with cooked foie gras and fresh chives |

Brunch, Gluten free, Soups & Broths, Vegetables and Fruits, Foie gras

Smoothie soup of parsnip served with a foie gras slice steared and fresh chives.

Ingredients

Recipe for 4 portions

For the cream

500 Gr

Parsnip

150 Gr

White onion

1 Clove(s)

Garlic

1 Liter(s)

Chicken stock

2 Sprig(s)

Thyme

100 Ml

35% cooking cream

6 Sprig(s)

Chives

For the foie gras

2 Unit(s)

Foie gras scallop

Salt and pepper
Vegetable oil

Preparation time: 30 min

Preheat your four at 425 °F

For the preparations

Chop the onion. Chop the garlic. Peel and dice the parsnips and mince the chive.
For the cream

In a hot pan with olive oil sweat the onion by adding a pinch of salt, add the garlic and the branches of thyme. Add the parsnips and let it cook for 2 minutes. Pour the stock on the top and let it cook gently for 30 minutes until tender. Add the cream, remove the thyme and smooth it in the blender, fix the seasoning and reserve it.
For the foie gras

In a dry hot pan, sear the foie gras on both sides until coloration, put it on a baking tray with a parchment paper. Finish the cooking in the oven for 3 minutes and season it with sea salt and fresh black ground Pepper.
For the platting

Pour a little parsnip cream in a soup plate. Place 3 pieces of foie gras escalope harmoniously on top and sprinkle with fresh chives.

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Cooking schedule

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