< Back

Root vegetable soup, chestnuts and lardons, pan-fried foie gras & truffle butter

Root vegetable soup, chestnuts and lardons, pan-fried foie gras & truffle butter

A winter entrance to die for

Ingrédients

For 8 people
Velvet elements :
600g parsnips
600g Jerusalem artichokes
1 large potato
1 leek white
1 stalk of celery
1.5 l chicken stock
40g butter
5 dl UHT cream
Trim elements :
200g chestnuts (cooked)
Olive oil
8 cutlets of foie gras of 40g
30g de truffes
40g of butter
30g of truffles
Truffles Oil
Croutons

Présentation

1The soup: - Start by peeling and/or washing all your vegetables. - Chop the leek and celery. - Cut the parsnips, Jerusalem artichokes and potato into regular cubes. - In a casserole dish, sweat the leek and celery in butter without colouring. - Add the parsnips, Jerusalem artichokes and potatoes. - Cook for a few moments. - Moisten with the chicken stock. - Cook gently for about 45 minutes, covered. - Add the cream, bring to the boil and blend. - Adjust the seasoning. - Keep warm.
2Truffle butter: - Chop the truffle and mix it with a fork into the butter. - Add salt and pepper, place on a sheet of cling film and roll into a cylinder. - Set aside in a cool place.
3The garnish: - In a frying pan, sauté the lardons in olive oil. - Lower the heat and add the chestnuts. - Cook for a few minutes until the chestnuts are warmed up. - Adjust the seasoning and set aside. - Cook the escalopes of foie gras in a frying pan without fat. - Set them aside.
4Serving: - In the centre of a soup plate, place a dome of the filling. - Place a cutlet of foie gras on top. - Pour the velouté and add a slice of truffle butter. - Finish with a drizzle of truffle oil and some croutons.

Chef Benoist Gérard's Tips :

benoist gerard, chef cuisinier

If you want to make your own mini-croutons: take two slices of sandwich bread. With a rolling pin, flatten them as thinly as possible. Using a knife, cut each slice into small cubes. Put the cubes in a frying pan and pour olive oil over them. Mix thoroughly and over medium heat, start cooking the croutons, stirring constantly. This last operation is very quick. Once coloured, remove the croutons to a paper towel. You can freeze your truffle butter for other uses.

FOOD AND WINE PAIRINGS FROM THE WINE MERCHANT :

The prestige of this dish calls for a champagne of character and expression. The Cyrus vintage champagne produced by the Baron sisters is distinguished by its aromas of stewed fruit, its touch of almond and its buttery notes on the finish. A nice contrast between the freshness of the Champagne and the smoothness of the foie gras.

Last news

Dégustation de Rhum

Dégustations Rhum – Cave CAVAVIN Carouge (novembre 2025) CAVAVIN Carouge vous propose une série de dégustations d’automne. Jeudi 20 novembre Dégustation Rhum – agricoles et t...

Le cocktail noir qui hantera vos soirées Halloween

Le Blanc de Noirs : quand le vin blanc naît du raisin rouge

On associe spontanément le vin blanc au raisin blanc. Pourtant, il est tout à fait possible d’élaborer un vin blanc à partir de raisins rouges. C’est ce que l’on appelle un Blanc de Noirs, une cuvé...

+ 1500 bottles sold each hour

20% of our new franchisees are women

Presence in 8 countries in 3 continents

3,5 million bottles

transported each year

You want to open a wine shop ? Open a CAVAVIN !

Become
a franchisee

Wine Sign® is a unique and fun experience to allow everyone to know the wines that correspond to its taste sensitivity. It is a beautiful experience animated by your CAVAVIN wine merchant.

Read more

Wine Sign® is a unique and fun experience to allow everyone to know the wines that correspond to its taste sensitivity. It is a beautiful experience animated by your CAVAVIN wine merchant.

Read more

ALCOHOL ABUSE IS DANGEROUS FOR HEALTH, CONSUME WITH MODERATION.