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Pea soup with maple foie gras
INGREDIENTS :
- 300 g of dry yellow peas
- 1 leek, washed and sliced
- Chopped garlic cloves
- 50 g duck fat
- 2 liters of chicken broth
- 1 chopped onion
- 1 carrot, peeled, finely diced
- 500 g whole raw foie gras
- 45 ml maple syrup
- 4 slices of bacon
- 2 bay leaves
- Freshly ground pepper and salt
PREPERATION :
- Soak the peas in cold water for 3 to 4 hours
- In a saucepan, melt the duck fat then drop the leek with the onion for 2 minutes
- Pour in the drained peas. Add the diced carrots and garlic. Cover with the broth, add the peppercorns and bay leaves, then cook over medium heat 40 minutes
- Complete with the rest of the broth and salt lightly. Finish cooking, covered, in the oven at 180 ° for 20 minutes and add the lobe of raw foie gras.
- Cook the bacon. Out of the oven, add the maple syrup. Cut the foie gras into cubes.
- Finely chop the crispy cooked bacon
- Before serving, check the seasoning and incorporate the pieces of bacon and the cubes of foie gras
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