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Pumpkin Bisque with Foie Gras


  • Ingredients

  • 4 tablespoons unsalted butter

  • 2 leeks sliced and thoroughly rinsed

  • 2 garlic cloves crushed

  • 1 kg peeled pumpkin diced

  • 1 bay leaf

  • 2 fresh leaves of sage

  • 1 teaspoon fresh leaves of thyme

  • 8 cups chicken stock or water

  • 1 tablespoon sea salt

  • freshly cracked black pepper

  • 3 tablespoons cognac or brandy

  • 4 slices sourdough bread

  • 2 tablespoons white truffle oil

  • 120 g foie gras


  • Ingredients:

  • 1.

    In a medium soup pot, melt the butter over medium heat.

  • 2.

    Add the leeks and garlic, cover and cook for 10 minutes or until softened

  • 3.

    Add the pumpkin, herbs and stock and bring to a boil.

  • 4.

    Season with the salt & pepper, reduce heat to low, cover and cook for 20 minutes or until the pumpkin is completely tender.

  • 5.

    Remove the bay leaf and sage.

  • 6.

    Puree the soup, return the soup to pot and add the cognac or brandy, bring the soup to a simmer, taste and adjust the seasoning.

  • 7.

    To serve drizzle some toasted sourdough with truffle oil.

  • 8.

    Place some diced foie gras in the bottom of the serving bowls and pour over the hot soup.

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