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Looking for chestnut-foie gras soup recipe!

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Looking for chestnut-foie gras soup recipe!

Kelly | Dec 26, 2002 05:15 AM

After eating myself silly in Paris over Christmas Eve and Christmas, I have an urge to play with leftovers. And since we indulged in a very French holiday, one of the leftovers is about a third of a whole foie gras cru (the rest we sauteed briefly and served with toast, onion confit and a nice Monbazillac) ...

So now I'm wondering if I could possibly recreate one of the best soups I've ever had -- a silky chestnut soup (not too thick, not too thin) with bits of foie gras lurking at the bottom like little autumnal treasures -- at Au Bascou, a restaurant in the 3rd arrondissement. Anyone else out there ever have it? The thing is, I'm not sure whether the morsels were sauteed or poached separately before adding them to the soup, or whether they just cooked them ever so briefly in the soup itself.

Having googled aplenty, I know there are plenty of chestnut soup recipes out there -- but I trust you all much more! If anyone could help out with a tried-and-true chestnut/foie gras soup, I would be eternally grateful.

Now to spend lunchtime dreaming of the cheeses waiting patiently at home ...

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