Spiced Chocolate Soup With Foie Gras And Baby Vegetables

Name: Spiced Chocolate Soup With Foie Gras And Baby Vegetables
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

Strommer|Oct. 24, 2014 12:31 pm EST

4 (1 ratings)

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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

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

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.
Combine ingredients.
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.