Shopping List for Cream Of Lentil And Chestnut Soup With Foie Gras Custard:
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
Recipe Location: http://www.cdkitchen.com/recipes/recs/20/Cream-Of-Lentil-And-Chestnut-S114859.shtml
Recipe ID: 85732
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Serves/Makes: 6
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