Stylish recipe for winter

Cep, Chaource and foie gras soup

Chaource recipe for winter

Total time

1 hours 5 mins

Difficulty

Very easy

Ingredients for 8 people

Dice the foie gras, the Chaource and the bread. Roughly chop the onions and ceps.
Brown the onions in butter, then add the chestnuts and ceps and cook for 5 minutes. Add enough stock to cover the ingredients and cook for 30 minutes.
Heat the oil and cook the croutons until they are golden brown. Drain on some kitchen paper and put aside.
Blend the ceps and add the cream. Strain and season to taste. Reduce the soup if it is not thick enough.
Pour the soup into cups and add the foie gras, Chaource and croutons on top. Serve immediately.