Finely chop the onion and lightly fry it in a pan with the butter.
Add the coarsely chopped chestnuts and the chicken stock. Bring to the boil and simmer for 20 minutes.
Remove from the heat, add the liquid cream, and blend. Season to taste with salt and pepper. Keep warm.
Cut the foie gras and the gingerbread into small cubes. Quickly fry the gingerbread cubes in a pan.
Serve the soup on a plate, sprinkled with the cubes of foie gras and gingerbread.
It’s ready!
Add a few chestnut pieces to foie gras and gingerbread cubes.
Corton-Charlemagne Grand Cru for its length and opulence.
4 people
15mn - Time of cooking : 20mn800 g cooked chestnuts
1/2 onion
20g butter
50cl chicken stock
20cl single cream
2 slices of foie gras
Salt and pepper
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