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Le Chaudron recipe
Velouté châtaigne foie gras
Chestnut velouté with foie gras
⏱ 40 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)cooked chestnuts
1onion, sliced
700 ml (3 cups)chicken stock
150 ml (⅔ cup)heavy cream
100 g (3½ oz)mi-cuit foie gras
30 g (1 oz)butter
- 400 g (14 oz) cooked chestnuts
- 1 onion, sliced
- 700 ml (3 cups) chicken stock
- 150 ml (⅔ cup) heavy cream
- 100 g (3½ oz) mi-cuit foie gras
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the sliced onion in butter for 5 minutes.
- Add the chestnuts and stock and simmer 15 minutes.
- Blend until very smooth.
- Stir in the cream and reheat gently without boiling.
- Dice the foie gras.
- Ladle the hot soup into bowls and top with the foie gras.
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