For this recipe, you will need : (8 persons)

Preparation :

  1. In a frying pan, brown the mushrooms over medium heat without fat. A few minutes are enough.
  2. Reserve the mushrooms.
  3. Prepare your poultry broth with 1/2 liter of water. Boil the water.
  4. Finely chop the shallots then melt them with a knob of butter in a saucepan over medium heat.
  5. As soon as they become translucent, add the chanterelles, a knob of butter, pepper and add the broth.
  6. Simmer, covered, for 10 minutes.
  7. Cut the foie gras into thin slices and incorporate it into the stew.
  8. Mix everything together using a blender. Add a little water if you want your soup to be more liquid.
  9. Reserve in the saucepan and keep on low heat.
  10. In a bowl, whip the very cold cream for 5 minutes using a whisk.
  11. Gently fold it into the soup.
  12. Season with salt and pepper if necessary and leave for 1 to 2 minutes on low heat.
  13. Pour the soup, while still hot, in the verrines.

Tips : Add a few diced foie gras to the surface and 2 to 3 finally chooped chives.

Bon appetit !