Hudson Valley Foie Gras and Roasted Corn Soup
This rich soup, full of flavor, is topped with a foie gras mousse.
Yield: serves 4
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 <a href="http://www.saveur.com/article/Recipes/Chicken-Stock">chicken stock</a>
- 1 cup canned white hominy
- 1 poblano chile, seeded and finely diced
- 1 cup frozen lima or fava beans
- 4 pieces <a href="http://www.saveur.com/article/Recipes/Corn-Bread">Corn Bread</a>, cut into 3" circles, 1⁄2" thick, toasted
- 8 1⁄2 oz. foie gras mousse
- Salt and freshly ground black pepper
- 1 large tomato, seeded and finely diced
- 1 tbsp. chopped fresh cilantro
- 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.
- For the soup: Preheat oven to 450°. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.
- 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.
- 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.