Foie Gras Soup

Brandl. Foie Gras Soup

1 # Foie Gras (cleaned, cut (8) 1 oz portions, & save trimmings for the soup)
1 # chanterelle mushrooms sliced
1 # shittake mushrooms sliced
1/4 cup diced shallots
1 cup sherry or cognac
4 cups stock (vegetable, chix, or duck)
2 cups of cream ( reduced by half)
salt & pepper
snipped chives

I would first sautee chanterelles & shiitake mushrooms with diced shallots and season, reserve about a cup of sauteed mushrooms for your garnish, add the trimmings of foie gras, then hit the browned mushroom mixture with some sherry or cognac and add the stock reduce, in a separate sauce pan reduce the heavy cream by half. in a blender put the mushroom mixture blend the mixture and slowly add the reduced cream. taste and season. Keep Hot.

In a clean med flame sautee pan sear off the foie gras on both sides about 2 minutes first and 1 minute second side.remove the foie gras add the mushrooms to the pan.

Pour the soup into 8 warm bowls, add the mushroom mixture, and the cooked piece of foie gras, top with snipped chives. bon appetit

my best~ chris brandl

Brandl in Home Cooking

Synaxis~Asbury Park, NJ

they do have a bar.

Brandl in New Jersey