Hudson Valley Foie Gras Soup Recipe
Wild Mushrooms, Reduced Port
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Ingredients
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Soup Base
Port Reduction
Method
Soup Preparation
- 1
Sauté Shallots and Garlic
In a large pot, melt the unsalted butter over medium heat. Add the finely chopped shallots and sauté until they become translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 2
- 3
Add Foie Gras
Cut the foie gras into small pieces and add it to the pot. Stir gently until the foie gras is melted and well combined with the mushroom mixture.
- 4
Add Chicken Stock
Pour in the chicken stock and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
- 5
Blend the Soup
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the other half as is.
- 6
Stir in Heavy Cream
Return the blended soup to the pot if you used an immersion blender. Stir in the heavy cream and season with salt and black pepper to taste. Heat through for another 5 minutes.
Port Reduction
- 7
Combine Port and Sugar
In a small saucepan, combine the port wine and sugar. Bring to a simmer over medium heat.
- 8
Reduce the Mixture
Allow the port mixture to simmer until it reduces by half and becomes syrupy, about 10-15 minutes. Remove from heat and set aside.