Foie Gras And Roasted Corn Soup Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 cups corn kernels
2 tablespoons canola oil
1/2 cup duck-and-veal demi-glace
2 cups chicken stock
1 cup canned white hominy
1 poblano chile -- seeded and finely diced
1 cup frozen lima or fava beans
4 pieces corn bread -- cut into 3" circles, 1/2" thick, and toasted
8 1/2 ounces foie gras mousse
salt and freshly ground black pepper
1 large tomato -- seeded and finely diced
1 tablespoon chopped fresh cilantro

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Directions:

Preheat oven to 450F. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.

Heat demi-glace, chicken stock, and 2 cups water in a medium saucepan over medium heat. Cook hominy, chile, and corn in broth 15 minutes, adding lima beans in last 5 minutes of cooking.

Ladle soup into individual bowls. Place a piece of corn bread in the center of each bowl and top with a generous scoop of mousse to slightly melt it. Season soup with salt and pepper, and garnish with tomatoes and cilantro. Serve at once.

Per Serving (excluding unknown items): 143 Calories; 7g Fat (44.2% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1081mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

This recipe from CDKitchen for Foie Gras And Roasted Corn Soup serves/makes 4

Recipe ID: 47610

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