Hudson Valley Foie Gras Soup Recipe

Preparation and cooking steps

1. 1

   Mise en place

   Prepare and chop onion, carrot, and garlic; peel and dice the apple. Slice foie gras into small medallions or cubes and keep cold until ready to sear.

2. 2

   Sauté aromatics and form a roux

   In a heavy pot over medium heat, melt butter. Add onion and carrot; sauté until translucent and lightly golden, about 6-8 minutes. Add garlic; cook 1 minute more. Sprinkle flour; cook, stirring, for 1-2 minutes to form a light roux.

3. 3

   Deglaze with wine and Calvados

   Pour in white wine and Calvados. Scrape up browned bits and simmer 2-3 minutes to reduce and mellow the alcohol.

4. 4

   Add stock and apples

   Stir in duck stock. Add the diced apple and thyme. Bring to a simmer and cook 20-25 minutes until vegetables are tender.

5. 5

   Blend and finish base

   Remove thyme; blend the soup with an immersion blender to desired texture (smooth or slightly textured). Return to gentle heat.

6. 6

   Finish with cream and season

   Stir in heavy cream. Season with salt to taste and white pepper. Keep warm; do not boil after adding cream.

7. 7

   Prepare foie gras

   Season foie gras lightly with salt. In a very hot skillet, sear the foie gras for 30-60 seconds per side until browned. Remove and set aside; reserve any fat rendered in the pan.

8. 8

   Serve

   Ladle hot soup into bowls. Top with a seared foie gras piece. Drizzle a little of the reserved fat if desired. Garnish with chopped chives and scatter croutons.