Hudson Valley Foie Gras and Roasted Corn Soup
Credit: Antoine Bootz
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.
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 Chicken Stock
1 cup canned white hominy
1 poblano chile, seeded and finely diced
1 cup frozen lima or fava beans
4 pieces Corn Bread, cut into 3" circles, 1⁄2" thick,
toasted
8.5 oz. foie gras mousse
Salt and freshly ground black pepper
1 large tomato, seeded and finely diced
1 tbsp. chopped fresh cilantro
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.
2. For the soup: Preheat oven to 450°. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.
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.
3. 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.
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