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Wilde Kitchen French Cookery School

2 semaines

Winter warmer - perfect for the stormy, wet weather we're having here 🙂 Even the chicks are chancing their neck (!!) and looking sad at the back door. Sorry chick!

Cream of Lentil Soup
500g/1 lb lentils
2 carrots
1 bouquet garni
1 onion
60g/2 ½ ozs smoked lardons
5 shallots, finely chopped
4 cloves garlic
2 litres/3 pints chicken stock
0.5litre/3/4 pint cream 125g/6 ozs. butter
Bay leaves and thyme

Method

Blanche the lentils (just bring to boil in water and stop then place in freezing water)
Cook them in chicken stock with the aromatic garnish (carrots, bouquet garni, onion)
Once cooked (about 20 mins) drain them, keeping the cooking liquid.
Sweat (don’t brown) the shallots with the garlic, smoked lardons, bay leaves and thyme.
Add the cooking liquid, reduce by half, add the cream and reduce again by half.
Strain, pushing out the flavors.
Then add 150g/6ozs. lentils , strain and blend, strain again. Season with salt.

And for that special occasion 😉

Fois Gras with cream of lentil soup

Mini lardons, chopped chives and chopped shallots.
Fry the lardons and drain well.
Fry the shallots in butter.
Mix together and drain well.

Fry foie gras until browned on both sides.
Place in a preheated oven for a few mins.
Place the lardon/shallot mix on top.
Mix the reheated lentil cream to a mousse with a hand mixer.
Place a spoon full in a soup bowl.
Arrange the foie gras on top garnished with some chopped chives. ... OuvrirFermer