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!


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


  • 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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