Hudson Valley Foie Gras and Roasted Corn Soup

  • Serves

    serves 4

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
  • 14 cup cognac (or armagnac or sauternes)
  • 8 oz. unsalted butter, room temperature

For the Soup

  • 2 cups corn kernels
  • 2 tbsp. canola oil
  • 12 cup duck-and-veal demi-glace
  • 2 cups <a href="">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="">Corn/ Bread</a>, cut into 3" circles, 1⁄2" thick, toasted
  • 8 12 oz. foie gras mousse
  • Salt and freshly ground black pepper
  • 1 large tomato, seeded and finely diced
  • 1 tbsp. chopped fresh cilantro


Step 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.

Step 2

For the soup: Preheat oven to 450°. Toss corn with oil in a shallow baking dish. Roast about 15 minutes. Set aside.

Step 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.

Step 4

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.