Recipe: Cream of Blonde Lentils and Foie Gras Cubes

Name: Crème de lentilles blondes et dés de foie gras
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 4 portions
Ingredients: 200 g de lentilles blondes de la Planèze(ou autres); 1 oignon épluché et ciselé; 1 grosse pomme de terre farineuse épluchée et taillée en morceaux; 1 cuiller de graisse de canard ou d'oie; un peu de thym; 80 g de crème fraîche entière; sel et poivre du moulin; 160 g de bloc de foie gras de canard ou d'oie taillé en petits dés et gardés au frais.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.7/5 (12 reviews) Starters

Prep 30 min

Cook 25 min

Rest 1h

Total 1h55

Servings 4 serv.

Ingredients for 4 servings

200 g blonde lentils from Planèze (or other varieties)
1 peeled onion, sliced
1 large starchy potato, peeled and cut into pieces
1 tablespoon duck or goose fat
a little thyme
80 g whole fresh cream
salt and freshly ground pepper
160 g block of duck or goose foie gras cut into small cubes and kept chilled

Step-by-step directions

1 In a Dutch oven, pour your tablespoon of duck fat then add your onions and sweat for 5 minutes then add a little crumbled thyme and your lentils then moisten with 1.5 l of water.

2 When boiling, add your potato and let cook for 20 minutes, this is when you can salt and pepper, let cook for another 10 minutes.

3 Then blend for a long time, you may or may not pass it through a fine chinois strainer and taste it. Serve this soup very hot with the cream on the side and the small cubes of foie gras so each guest can slowly melt them in this delicious soup.

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