Foie gras and mushroom cappuccino
Here is a refined and tasty starter, perfect for parties and special occasions.
1. Clean and chop finely the mushrooms. Peel the garlic and crush with the blade of a knife.
2. Heat the oil and butter in a pot. Add the garlic and mushrooms. Season with salt and pepper. Mix, cover and cook for 10 minutes over moderate heat while stirring.
3. Pour the milk, the bouillon cube and cover. Continue cooking and mix regularly until you obtain a creamy consistency. Set aside some mushrooms for decoration then blend it finely.
4. Wash and dry the chervil. Chop 3 sprigs and set aside the rest for garnishing. Whisk the cream with a pinch of salt.
5. Reheat the soup on low heat. Cut the foie gras into fine strips. Cut 6 slices of bread and toast. Cut into croutons.
6 Pour the soup into 6 bowls. Drizzle creme fraiche, whisk and mix. Divide the mushroom slices, the slices of foie gras and the croutons into each bowl. Sprinkle with sea salt and chervil.
Photo credit : Sucré Salé
