Cream of Cauliflower Soup with Seared Foie Gras
Cream of Cauliflower Soup with Seared Foie Gras
Ingredients
- 1 small onion, chopped
- 2 tablespoons (30 ml) butter
- 6 cups (1.5 litres) cauliflower cut into florets
- 3 1/2 cups (875 ml) chicken broth
- 1 small potato, peeled and cubed
- 3 cloves garlic, peeled
- 1/4 cup (60 ml) 15% cooking cream or 35% cream
- Salt and pepper
- 4 slices foie gras, about 1 oz (30 g) each
- 1 tablespoon (15 ml) chopped fresh chives
Instructions
- In a large saucepan, soften the onion in the butter. Add the cauliflower, broth, potatoes, and garlic and bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed.
Cream of Cauliflower Soup with Seared Foie Gras