Soupe de lentilles au foie gras
Serves : 6 people
Preparation : 45 minutes
Cooking : 30 minutes
Ingredients
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17.6 oz of green lentils from Le Puy
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4.2 oz of semi-cooked foie gras enough to serve one slice per bowl of soup
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1 onion
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1 leek
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1 carrot
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1 sheet of bay leaf
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1 branch of thyme
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1 tsp of cilantro
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1,5 liter of chicken broth
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salt and pepper
Instructions
Prepare the chicken broth; if using bouillon packets or cubes, follow the instructions on the package.
Scrub the carrots, slice them into rounds, wash the leek, and slice the white part into rounds.
Peel the onion, remove the core, and finely chop it. Add all the vegetables to a pot along with the broth.
Crush the cilantro in a mortar, then add it to the pot along with the thyme and bay leaf.
Rinse the lentils and add them to the pot.
Pour in the broth and cook the soup for 30 minutes .
Meanwhile, place the soup bowls in the oven to warm them to 50°C for at least 20 minutes.
Once it's done cooking, blend the mixture until it's smooth and creamy.
Bring out the plates and ladle a few spoonfuls of soup into each one. Top with a slice of semi-cured foie gras.
Serve this creamy lentil soup with semi-cured foie gras immediately, so your guests can enjoy it piping hot!