Chestnut and foie gras “cappuccino”

Tags

appetiser, appetizer, cappuccino, chestnuts, entree, Foie Gras, Soup, starter

This is one of those recipes that never fails to impress guests and draws oohs and aahs each time I make it. Yet, it is, as are all my recipes, very easy to put together. It consists of a chestnut and foie gras purée (very thick soup) as the base topped with a creamy whipped cream topping as the foam and a few bits on top for texture and visual appeal. The foie gras makes it extra special but if you do not like foie gras then feel free to leave it out. You could then add bacon pieces as a topping instead or if you wanted a vegetarian version, simply substitute some same dices of your favourite vegetable.

Serves 4

Ingredients:

1 slice of gingerbread
1 tablespoon slivered almonds
300g / 10 1/2oz whole chestnuts (vacuum sealed or in a jar)
500ml / 2 cups chicken stock
60g / 2oz of foie gras (duck, mi-cuit)
100 ml / 1/3 cup heavy cream
Salt and freshly ground black pepper
Pinch of piment d’Espelette or cayenne pepper

Preparation:

Preheat the oven to 120C / 250F
Cut the slice of gingerbread into small cubes to make croutons
Place them on a baking tray covered with parchment paper
Add the almonds and bake for 15 minutes
Allow to cool
Place the chestnuts in a saucepan, add the bouillon and cook on a simmer for 12 minutes, uncovered
Using a slotted spoon, place the chestnuts in a food processor or blender – keep the liquid
Add half the foie gras and blitz, adding a little of the remaining bouillon until you obtain the desired consistency (I added all the bouillon) it should be between a soup and a purée
Season to taste
Whip the cream until it forms stiff peaks
Cut the remaining foie gras into small cubes
Pour the chestnut and foie gras cream into cups, top with the whipped cream
Sprinkle on the gingerbread croutons, the almonds and the foie gras
Sprinkle some piment d’Espelette or cayenne pepper
Enjoy!

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Hearty Chicken Chowder

Tags

Chicken, chowder, corn, cream, curry, leftovers, peas, potatoes, Soup, Thanksgiving

What do you do with leftover chicken or turkey? You could, of course, make sandwiches or use it in a pasta or risotto dish but my favourite way to use chicken or turkey is to make my hearty chowder. My daughter used to love the day after Thanksgiving way more than Thanksgiving itself as she simply loved this soup. It is thick and hearty and makes a great lunch with a piece of crusty bread and butter. If you want a thinner version or feel it is too thick after having puréed the veggies, then simply add a bit more hot chicken stock, or you could just add more cream.

Serves 6 to 8

Ingredients:

250 g / 9 oz cooked chicken, off the bone
30 g / 2 tablespoons butter
1 medium onion, diced
5g / 1 teaspoon curry powder
5 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 celery stick, cut finely
1 cup peas or corn (from a can, frozen or cooked freshly)
750 ml / 3 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon Herbs de Provence
1 tablespoon fresh parsley, finely chopped
250 ml / 1 cup thick cream

Preparation:

Cut the chicken into bite sized pieces
Melt the butter over medium high heat in a large soup pot or dutch oven
Add onion and sauté until translucent, do not allow to brown
Stir in the curry powder and cook for 1 minute, stirring constantly
Add the potato, carrot, celery, stock and season to taste
Bring to the boil, uncovered
Cover and allow to simmer for about 15 minutes
Remove from the heat and using an immersion blender, purée the soup to your liking
Return to the heat
Add the chicken, peas or corn and Herbs de Provence
Cook 5 minutes longer
Pour in the cream and stir until well blended
Sprinkle on the parsley
Serve hot with crusty bread
Enjoy!

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Chilled Cucumber and Avocado soup

Tags

avocado, cold soup, cucumber, fiesta friday, mango, salsa, Soup

 

Serves 4

Ingredients:
2 large cucumbers, peeled and cut into rough slices
1 large  avocado, halved, pitted, and flesh scooped out
2 tablespoons fresh lime juice
2 scallions / spring onions, green and white parts included, chopped
Pinch of cayenne pepper
Salt and freshly ground black pepper Salsa
1/2 cup corn
1/4 cup cilantro, finely chopped
1/2 cup grilled red peppers, chopped
1/2 tablespoon olive oil
1/2 tablespoon fresh lime juice
Pinch of cayenne pepper

 

Preparation:Blend all soup ingredients together in a blender or using a stick blender till smooth, adding enough water to achieve a perfectly creamy texture (about a half cup, but use your judgment)
Place the soup in the refrigerator for several hours to chill
Toss the salsa ingredients together in a small bowl
Pour soup to four serving bowls
Top each with a quarter cup of the salsa, and serve
Enjoy!

I will be sharing this post with the gang at Fiesta Friday.

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