Spiced Chocolate Soup With Foie Gras And Baby Vegetables

Spiced Chocolate Soup With Foie Gras And Baby Vegetables
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Chef Nina Compton, “Top Chef New Orleans” alum, Saint Lucia’s culinary ambassador and island native, has created a menu that highlights Saint Lucia’s most notable food, chocolate.
Servings
4
servings
Ingredients
  • 1 ancho chile
  • 1/2 bunch rosemary
  • 1 cup white wine
  • 1 cup celery, chopped
  • 1/2 bunch thyme
  • 1/4 cup olive oil
  • 2 medium plum tomatoes, cored
  • 2 while onions, julienned
  • 1 clove garlic, peeled
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 4 cup chicken stock
  • 1 ounce cocoa powder
  • 6 baby heirloom tomatoes, blanched with skin pulled back
  • 2 rainbow baby carrots, confit
  • olive oil
  • 2 pumpernickel, sliced, toasted, ground, and retoasted
  • 1 candy beet, sliced paper thin
  • 1 baby radish, sliced paper thin
  • 6 pieces sugar snap peas, blanched and split
  • 6 pieces baby radishes, confit
  • 1 tablespoon chopped oregano
  • 1 lobe grade b foie gras
  • 4 teaspoon heavy cream
  • salt
  • freshly ground black pepper
  • 4 tablespoon cognac
Directions
  1. Sweat onions. Add garlic, celery, herbs, spices, and tomatoes. Season with salt, simmer for 5 minutes. Add wine, simmer for 5 minutes. Add cocoa powder and stock. Simmer vegetables until soft. Puree until smooth; strain through a chinois.
  2. Combine ingredients.
  3. Temper foie gras. Devein. Season with cognac, salt, and pepper. Marinate overnight. In food processor fitted with a metal blade, puree foie gras until smooth. Add cream; process until smooth. Season with salt and pepper. Pour mixture into cryovac bag and seal. Blanch in hot water for 20 seconds. Strain through a tami sieve. Season; quenelle when ready to serve.
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