Hudson Valley Foie Gras and Roasted Corn Soup

Name: Hudson Valley Foie Gras and Roasted Corn Soup
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 oz. foie gras, cut into 1 inch pieces, vein removed; 1 ⁄ 4 cup cognac (or armagnac or sauternes); 8 oz. unsalted butter, room temperature; 2 cups corn kernels; 2 tbsp. canola oil; 1 ⁄ 2 cup duck-and-veal demi-glace; 2 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock">chicken/ stock</a>; 1 cup canned white hominy; 1 poblano chile, seeded and finely diced; 1 cup frozen lima or fava beans; 4 pieces <a href="https://www.saveur.com/article/Recipes/Corn-Bread">Corn/ Bread</a>, cut into 3" circles, 1⁄2" thick, toasted; 8 1 ⁄ 2 oz. foie gras mousse; Salt and freshly ground black pepper; 1 large tomato, seeded and finely diced; 1 tbsp. chopped fresh cilantro

Serves
serves 4

This rich, flavorful soup is topped with a foie gras mousse. Use a Grade C foie gras; the meaty texture works well in this dish.

Ingredients

For the Foie Gras Mousse

8 oz. foie gras, cut into 1 inch pieces, vein removed
¹⁄₄ cup cognac (or armagnac or sauternes)
8 oz. unsalted butter, room temperature

For the Soup

2 cups corn kernels
2 tbsp. canola oil
¹⁄₂ cup duck-and-veal demi-glace
2 cups <a href="https://www.saveur.com/article/Recipes/Chicken-Stock">chicken/ stock</a>
1 cup canned white hominy
1 poblano chile, seeded and finely diced
1 cup frozen lima or fava beans
4 pieces <a href="https://www.saveur.com/article/Recipes/Corn-Bread">Corn/ Bread</a>, cut into 3" circles, 1⁄2" thick, toasted
8 ¹⁄₂ oz. foie gras mousse
Salt and freshly ground black pepper
1 large tomato, seeded and finely diced
1 tbsp. chopped fresh cilantro

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Instructions

Step 1

For the mousse: Put foie gras into food processor outfitted with chopping blade. Slowly add cognac and butter while processor is on low. Mix until consistency is smooth. Transfer mixture into bowl; cover with plastic wrap and chill for at least 2 hours.

Step 2

For the soup: Preheat oven to 450°. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.

Step 3

Heat demi-glace, stock, and 2 cups water in a medium saucepan over medium heat. Cook hominy, chile, and corn in broth 15 minutes, adding lima beans in last 5 minutes of cooking.

Step 4

Ladle soup into individual bowls. Place a piece of corn bread in the center of each bowl and top with a generous scoop of mousse. Spoon a bit of broth over mousse to slightly melt it. Season soup with salt and pepper, and garnish with tomatoes and cilantro. Serve at once.

For the mousse: Put foie gras into food processor outfitted with chopping blade. Slowly add cognac and butter while processor is on low. Mix until consistency is smooth. Transfer mixture into bowl; cover with plastic wrap and chill for at least 2 hours.
For the soup: Preheat oven to 450°. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.
Heat demi-glace, stock, and 2 cups water in a medium saucepan over medium heat. Cook hominy, chile, and corn in broth 15 minutes, adding lima beans in last 5 minutes of cooking.
Ladle soup into individual bowls. Place a piece of corn bread in the center of each bowl and top with a generous scoop of mousse. Spoon a bit of broth over mousse to slightly melt it. Season soup with salt and pepper, and garnish with tomatoes and cilantro. Serve at once.