Recipe: Cream of Blonde Lentils and Foie Gras Cubes

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 (1.6 qt) 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.