Jerusalem Artichoke Soup and Sautéed Foie Gras with Cinnamon and Nutmeg

Rating: 3.6111 / 5.00 (72 Votes)

Total time: 1 hour

For the Jerusalem artichoke soup:

For the foie gras:


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.

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