- PREPARATION TIME: 1 HOUR
- COOKING TIME:
- SERVES: 4 PEOPLE
- 70 G
OF FOIE GRAS CANNED
- 800G FRESH CHESTNUTS
- 2 SPRIGS CHESTNUTS
- 1 L OF MILK
- 1 C. CHOPPED FRESH CREAM
- SALT AND FRESHLY GROUND PEPPER
1. Crack the shell chestnuts
on the flat face. Bake in oven at 200 ° C (th. 6/7) for 10 minutes. Peel them while still hot by removing the bark and skin.
2. Heat the milk in a pan and add the chestnuts. Allow
to simmer about 30 minutes. Wash, dry and thin out the chervil.
the soup finely. Salt and pepper. Return to heat. To the boil, add the cream and stir. Keep warm without boiling.
the foie gras into slices.
5. Divide the chestnut soup into
4 bowls and garnish with slices of foie gras and chervil. Give a turn of the pepper mill.Serve hot.