Velouté de potiron au foie gras

Une entrée de fête qui se prépare en partie la veille. Le foie gras infuse dans la crème avec un trait de cognac dans votre blender chauffant, puis refroidit avant d'être fouetté en chantilly. Le jour J, l'oignon, le potiron, les lentilles corail et le bouillon cuisent en mode SOUPE LENTE, relevés d'une pointe de piment d'Espelette.

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By Ninja Kitchen

Préparé avec

Blender et robot à soupe Ninja Foodi - Noir

Modèle: HB150EU

169,99 €

Durée totale

0h 55m

Facile

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Ingrédients

24.5oz pumpkin, peeled and cut into 3-4cm cubes
1 onion of 50g, cut in 4
0.7oz butter (split into two)
3.5oz red lentils
1/2 stock cube diluted in 600ml of water
3.5fl. oz whipped cream
1 tsp salt
1 tsp white pepper
1 pinch Espelette pepper to your taste
15 pre-cooked chestnuts cut into 0.5cm dice

For the Foie Gras Chantilly (Prepare the day before)

3.5oz foie gras, cut into 1cm cubes
5.25fl. oz 30% whipping cream
1 tbsp cognac or muscat

Instructions

Step 1
Prepare the foie gras Chantilly the day before: In the bowl of the heating blender, place the dices of foie gras, the 15cl of whipping cream and the cognac.

Step 2
Turn on the appliance and select COOK, set the temperature to MED and leave to infuse for 8 minutes.

Step 3
Then press BLEND and MED to mix the preparation before filtering it before leaving it to cool in a bowl in the fridge ideally overnight or at least 3 hours.

Step 4
On D-Day, add the onion and select BLEND then PULSE to quickly chop it. Add 10g of butter and choose the SAUTE mode, for 10 minutes.

Step 5
Then stir in the pumpkin, lentils and the stock. Close the lid securely and select SMOOTH SOUP.

Step 6
Meanwhile, whip the foie gras infused cream and store it in the refrigerator before serving it in the velouté.

Step 7
When the soup is finished, add 10cl of cream, 10g of butter, salt, pepper and Espelette pepper. Mix in manual mode by pressing BLEND and MED for 30 seconds.

Step 8
Taste and adjust the seasoning to your wish.

Step 9
Serve by adding the foie gras chantilly and chopped chestnuts.