Jerusalem Artichoke Soup and Sautéed Foie Gras with Cinnamon and Nutmeg

For the Jerusalem artichoke soup, peel the onion and cut into fine cubes. Wash the Jerusalem artichoke, peel it and cut it roughly together (if the skin of the Jerusalem artichoke is nice and thin, it is enough to wash it well and cut it without peeling it)Melt butter in a pot and sweat the onion without color. Then add the Jerusalem artichokes and sweat them as well. Add the vegetable stock and milk, season to taste and simmer until soft. When everything is soft, finely blend the soup with a blender and strain through a sieve as needed. Before serving, reheat the soup and refine with sour cream.

Remove large veins from the goose liver and cut in half or thirds, depending on size. Then season the liver with nutmeg and cinnamon, it needs relatively much of the spices, you can easily overdo it. Heat the butter in a frying pan without browning it. Fry the lives in it (be careful not to burn the cinnamon and nutmeg! Only after deglazing season with salt and pepper, otherwise the salt will stain the liver.Serving:The best way is to serve the soup and the liver separately and then eat a little liver alternately with the soup, so that you can enjoy all the flavors. If you add the liver to the soup right away, the flavors mix and everything tastes the same.Blend the soup again before serving so that you get a nice foam.

Related Recipes:

Cream of Jerusalem Artichoke SoupFor the cream of Jerusalem artichoke soup, first wash and coarsely chop the Jerusalem artichoke. Peel and... Cream of Jerusalem Artichoke Soup with Fried Calf’s Liver and Walnut OilFor the soup, sauté onion and garlic in olive oil, add peeled Jerusalem artichoke and potato cut into small... Preserved Chicken with Porcini MushroomsFor the preserved tenderloin with porcini mushrooms, wash the tenderloin, pat dry, cut off breasts and... Glazed Pumpkin SoupFirst heat the fat, peel the onion, chop finely and fry in the hot fat until translucent, paprika powder and... Preserved Chicken with WineFor the preserved chicken with wine stew chicken with root vegetables, peppercorns as well as onion in salted... Pasta Mozzarella SaladFor the pasta mozzarella salad, boil plenty of salted water. Add the Barilla Farfalle and cook until al dente... Horseradish MeatFor the horseradish meat, cook meat whole in salted water with vinegar, bay leaves, peppercorns and salt until... Preserved LentilsSoak brown and green lentils separately overnight and strain. Cook lentils separately. Note – different... Bean and Shoestring Salad with EggFor the bean pod salad, clean and cut the bean pods and then boil them until they are soft (about 30 minutes)... Horseradish ButterFor the horseradish butter, mix soft butter with egg yolk and horseradish. Mix in the finely chopped egg white...