Discover our Halloween recipe! This luxurious velouté perfectly blends the sweetness of pumpkin with the richness of Foie Gras, offering a warm and elegant starter for your festive meals.
Ingredients:
- 500g pumpkin (or squash)
- 1 medium onion
- 1 garlic clove
- 700 ml chicken stock
- 100g foie gras (semi-cooked)
- 100 ml liquid cream
- Olive oil
- Salt, pepper
- Nutmeg (optional)
- Croutons
- Fresh parsley for garnish
Preparation:
Vegetable preparation :
- Peel and dice the pumpkin.
- Peel and finely chop the onion and garlic.
Cooking the Velouté :
- In a large saucepan, sauté the onion and garlic with a drizzle of olive oil until translucent.
- Add the pumpkin and lightly brown.
- Pour the chicken stock into the saucepan, bring to the boil, then simmer for about 20 minutes (until the pumpkin is tender).
Mixing the Velouté :
- Use an immersion blender to reduce the mixture to a smooth velouté.
- Add the cream and mix well.
- Season with salt, pepper and a pinch of nutmeg to taste.
- Simmer the velouté for a few more minutes to allow the flavors to blend.
Preparing the Foie Gras :
- Cut the foie gras into small cubes or thin strips.
Service:
- Serve the velouté in bowls or soup plates.
- Carefully place the foie gras pieces in the center of each portion of soup.
- Add a few croutons on top for an extra crunch.
- Garnish with a little chopped fresh parsley for a touch of freshness and color.
Advice :
- For an even more gourmet version, add a drizzle of truffle or truffle oil to the velouté just before serving.
- For people with lactose intolerance, the cream can be omitted or replaced by a lactose-free alternative.
A luxurious, comforting soup, perfect for elevating your festive meals to a new level of deliciousness!
Happy Halloween to all! ♀️ ♂️
Find more tasty recipes in the Recipe section of our website and interesting facts about Foie Gras and the Basque Country on our Blog!
