Chestnut veloutée, foie gras gingerbread toast with onion and fig confit

Description

Chesnuts soup, cooked in milk and cream served with oignon chutney and toast with leaver.

Recipe

Chestnut cream soup:

Chop onions.
Sweat the onions until translucent.
Add the crumbled chestnuts, milk and single cream.
Leave to cook for 20 minutes over a low heat. Blend until smooth.
Strain through a sieve.

Toast of Gingerbread:
Grill the toast.
Garnish with Foie Gras.
Put Pepper mill.

Onion confit:
Peel and chop onions.
Fry the onions in the olive oil over a high heat.
Deglaze with balsamic vinegar. Add the sugar and cook for 15 mins.

Fig confit:
Cut the figs into quarters. Mix the balsamic vinegar with the sugar and lemon juice in a saucepan over a low heat.
Add the figs and olive oil.
Leave to cook for 25min Crush the figs with a fork.