Cream of Pumpkin and Foie Gras Soup with TapiocaTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:34.1 kcal
Proteins:1.2 g
Fats:1 g
Carbohydrate:6.3 g
Fibers:0.5 g
Sugar:1.5 g
Cholesterol:1.4 mg
Sodium:14.5 mg
Calcium:19.8 mg
Energy:491 kcal
Proteins:16.7 g
Fats:14.1 g
Carbohydrate:90.7 g
Fibers:7.4 g
Sugar:20.9 g
Cholesterol:20 mg
Sodium:208 mg
Calcium:285.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
ml
large minute tapioca
green food coloring
1
medium european pumpkin
500
ml
chicken stock
150
g
small jar of half cooked foie gras
2
x
2
ml
spice powder
salt and pepper
2.5
ml
potato starch
100
ml
thick crème fraîche
100
ml
coconut milk
1
onion
2.5
ml
oil
oven toasted baguette slices
METHOD
- Bring 750 ml (3 cups) water to a boil with a few drops of food coloring. Sprinkle in the tapioca and cook until it is totally colored, stirring often.
- Drain the tapioca and rinse under cold water to stop the cooking.
- Peel and chop the pumpkin. Chop the onion.
- Sauté the onion in the oil, then add the pumpkin and stock, bring to a boil and cook until the pumpkin is tender.
- Crush the pumpkin pieces with a skimmer or put through a ricer.
- Dissolve the starch in 1 Tbsp. water. Off the heat, stir it into the soup. Return the pot to the heat and bring to a boil while stirring until the mixture thickens slightly.
- Remove from the heat, blend, add the cream, coconut milk, four-spice powder, salt and pepper.
- Spread the oven-toasted baguette slices with foie gras.
- Place some of the tapioca in the bottom of glass bowls, then pour in the soup.
- Place the sliced foie gras and croutons on top of the soup.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
You could blend some pieces of foie gras into the soup to give it more smoothness.
