Butternut, Ginger & Foie Gras Velouté

Description

A smooth and comforting velouté made
with butternut squash, enhanced with a
touch of fresh ginger, and served with
pieces of foie gras that gently melt into
the warm soup. A refined, festive starter
ideal for a European Christmas theme

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Recipe

1. Prepare the vegetables
1. Peel the butternut squash, remove the seeds, and cut into cubes.
2. Peel and finely slice the onion.
3. Grate or finely chop the fresh ginger.

2. Cook the velouté
1. Melt the butter in a pot.
2. Add the onion and cook until soft and translucent.
3. Add the butternut cubes and ginger, and sauté for 2 minutes.
4. Pour in the chicken stock and bring to a boil.
5. Reduce the heat and simmer for 20–25 minutes, until the butternut is tender.

3. Blend
1. Remove from heat and add the cream.
2. Blend with an immersion blender until smooth and velvety.
3. Adjust seasoning with salt and pepper.
4. Prepare the foie gras

You may choose either presentation:
• Cold semi-cooked foie gras: Cut into thin slices or small cubes.
• Raw foie gras: Pan-sear briefly until lightly crisp around the edges.

5. Plating
1. Pour the hot velouté into bowls.
2. Place the foie gras pieces gently in the center.
3. Optional: Add a few drops of walnut oil, crumbled gingerbread, or toasted hazelnuts
for a festive touch and added texture