Recipe: Cream of celery soup with foie gras

Recipe: Cream of celery soup with foie gras

Audrey Rouby

Discover a delicious velvety that will warm you up but also give you lots of energy! Make this creamy and very refined velvety celery with foie gras, you will not be disappointed!

 Info

  • 4 people
  • Préparation: 10 min
  • Cooking: 15 min

Ingredients

  • 1 head of celery
  • 1 slice of duck foie gras
  • 10 cl of fresh cream
  • salt pepper

 Step 1

Cut the base of your celery and also cut it close to the leaves.

Step 2

Separate the branches and peel each one with a peeler to remove the wires.

Step 3

Wash your celery properly and dry it with paper towels.

Step 4

Bring a pan of salted water to a boil. Add your celery, cover and cook for about 20 min over low heat.

Step 5

Once your celery is tender, take it out of the water and mix it by gradually adding the broth in which it cooked to reach the desired consistency.

Step 6

Put your celery on low heat and add the foie gras and the cream. Add salt and pepper.

Step 7

Cook 15 min.

Step 8

Mix everything and serve in verrines. Your cream should be very smooth.

Step 9

Serve cold or hot as you wish and accompany your verrines with small skewers of toasted bread on which you will have placed a little onion confit and which you will have closed with a cube of foie gras, all mounted on spikes. You can also present it as toast.

© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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