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Hudson Valley Foie Gras and Roasted Corn Soup

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    Source: www.saveur.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, D, E
    MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. FOR THE FOIE GRAS MOUSSE:

    2. 8 oz. foie gras, cut into 1 inch pieces, vein removed

    3. 1/4 cup cognac (or armagnac or sauternes)

    4. 8 oz. unsalted butter, room temperature

    5. FOR THE SOUP:

    6. 2 cups corn kernels

    7. 2 tbsp. canola oil

    8. 1/2 cup duck-and-veal demi-glace

    9. 2 cups Chicken Stock

    10. 1 cup canned white hominy

    11. 1 poblano chile, seeded and finely diced

    12. 1 cup frozen lima or fava beans

    13. 4 pieces Corn Bread , cut into 3" circles,

    14. 1/2" thick,

    15. toasted

    16. 8 1/2 oz. foie gras mousse

    17. Salt and freshly ground black pepper

    18. 1 large tomato, seeded and finely diced

    19. 1 tbsp. chopped fresh cilantro

    Instructions Jump to Ingredients ↑

    1. For the mousse: Put foie gras into food processor outfitted with chopping blade. Slowly add cognac and butter while processor is on low. Mix until consistency is smooth. Transfer mixture into bowl; cover with plastic wrap and chill for at least 2 hours.

    2. For the soup: Preheat oven to 450°. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.

    3. Heat demi-glace, stock, and 2 cups water in a medium saucepan over medium heat. Cook hominy, chile, and corn in broth 15 minutes, adding lima beans in last 5 minutes of cooking.

    4. Ladle soup into individual bowls. Place a piece of corn bread in the center of each bowl and top with a generous scoop of mousse. Spoon a bit of broth over mousse to slightly melt it. Season soup with salt and pepper, and garnish with tomatoes and cilantro. Serve at once.

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