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Chestnut and sweet potato soup with Foie Gras (France)

Chestnut and sweet potato soup with foie gras

Nothing like a creamy and fragrant velouté to gently start a Christmas meal. This Chestnut, Sweet Potato and Foie Gras Velouté is a perfect marriage of sweet and rich flavors. Chestnuts and sweet potatoes provide a silky texture and a slightly sweet taste, enhanced by the elegance of foie gras. This gluten-free recipe is ideal for creating a refined atmosphere around your festive table.

Preparation time 10 mins
Cooking time 20 mins
Total time 30 mins
Cooking method:
Difficulty: beginner
Servings: 4
Ingredients
  • For the velouté:
  • 300 g chestnuts
  • 300 g sweet potatoes
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 1 liter of chicken stock (diced or shaved to serve)
  • 100 ml of liquid cream
  • 1 tbsp oil
  • salt, pepper
  • For the garnish:
  • 100 g foie gras (diced or sliced)
  • A few pieces of roasted chestnuts
  • a drizzle of truffle oil for serving (optional)
Preparation
  1. 1
    Prepare the vegetables: In a large saucepan, heat the olive oil. Add the onion and garlic, then sauté until translucent.
  2. 2
    Add the sweet potatoes and chestnuts, then mix well.
  3. 3
    Cooking the velouté: Pour the broth into the saucepan and bring to the boil.
  4. 4
    Reduce the heat, cover, and simmer for about 20 minutes, until the sweet potatoes are very tender.
  5. 5
    Blend and season: Using a hand blender, blend the soup until you obtain a velvety and homogeneous texture. Add the liquid cream, then adjust the seasoning with salt and pepper. Reheat gently if necessary, without boiling.
  6. 6
    Prepare the filling: Cut the foie gras into cubes or shavings according to your preference. If using roasted chestnuts, lightly brown them in a dry pan to enhance their flavor.
  7. 7
    Serve: Pour the hot velouté into bowls or deep plates.
  8. 8
    Arrange a few pieces of foie gras in the center and add the roasted chestnut pieces.
  9. 9
    For a final touch, add a drizzle of truffle or olive oil.
Note

Serve this velouté as a starter, accompanied by lightly toasted slices of gluten-free gingerbread . This elegant dish will whet your guests' appetite for the rest of the meal.

Keywords: Gluten-free Christmas soup, chestnut and sweet potato soup, festive foie gras starter, gluten-free recipe for Christmas
Read it online: https://glutenevasion.fr/recette/veloute-de-chataignes-et-patates-douces-au-foie-gras-france/