Hudson Valley Foie Gras and Roasted Corn Soup

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.

Hudson Valley Foie Gras and Roasted Corn Soup 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
  • 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="https://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="https://www.saveur.com/article/Recipes/Corn-Bread">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

Instructions

  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.
  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.