Cream Of Lentil And Chestnut Soup With Foie Gras Custard
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 2-5 hrs
Ingredients:
1 1/2 cup vegetable oil
4 very thin slices firm white sandwich bread, cut in 1/4" dice
4 fresh thyme sprigs
4 fresh parsley sprigs
4 fresh chives
2 bay leaves (not California)
1 cup dried lentilles de Puy (French green lentils)
1/2 pound vacuum-packed chestnuts
10 cups cold water
2 1/2 teaspoons kosher salt
3 1/2 ounces cooked pure-goose foie gras medallions
2 whole large eggs
2 large egg yolks
1 1/2 cup heavy cream
1/3 cup sliced almonds, toasted
Directions:
Make croutons: Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain.
Make soup: Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and 1-1/2 teaspoons salt to a boil in a 3-quart heavy saucepan.
Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid.
Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids.
Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)
Make custard while soup simmers: Preheat oven to 325°F.
Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth. With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
Put soup plates (1 1/2 cup size, oven-proof) on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.
To assemble and serve: Reheat soup, stirring occasionally, until very hot. Beat remaining ‚ cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.
NOTE: Custards may be made (but not baked) 4 hours ahead and chilled, covered. Because of chilling, you may need to bake custards a few extra minutes if made ahead.
Recipe Location: https://www.cdkitchen.com/recipes/recs/20/Cream-Of-Lentil-And-Chestnut-S114859.shtml
Recipe ID: 85732
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