CCREAM OF RED KURI SQUASH SOUP, SAUTEED FOIE GRAS PIECES, GREEN APPLE

Recipe by Philippe GARRET, for Sarrade
Difficulty :
Preparation :
40 minutes
Baking :
35 minutes
Type of recipe :
Starter

INGREDIENTS serves 8

400g foie gras pieces
1200 g red kuri squash
2 shallots
60 gr of butter
600g milk
300 liter single cream
800 g chicken stock
2 green apples
2 slices of bread
80 g cooked chestnuts
A few sprigs of chervil
Salt
Freshly ground pepper

PREPARATION

Peel and chop the shallots.
Wash and cut the red kuri squash into 1 cm chunks.
Sweat the shallots in 40 g butter for 5 minutes at a medium heat.

Next, add the red kuri squash and sweat for another 5 mins.
Pour in the chicken stock and milk. Cook for approximately 20 mins (the squash should be very soft).

Add the cream and cook for another 5 mins.

Mix in a blender and season as necessary. Keep warm

Peel and cut the apples into 1 cm cubes. Place to one side.

Cut the chestnuts into 1 cm cubes. Place to one side.

Cut the bread into 1 cm cubes. Sautée in the remaining butter until crisp. Drain and place to one side.

Without adding any fat, sauté the foie gras pieces in a very hot pan. Season with salt and pepper. Drain and place to one side.
Pour the cream of red kuri squash soup into soup bowls, then add the apple, croutons and chestnut. Finish with the foie gras pieces and chervil sprigs.

Enjoy your meal