Potato Soup with Foie Gras


6 medium potatoes, peeled
4 shallots, peeled and chopped
1 clove garlic, peeled and chopped
50 g butter
1 L homemade chicken stock*
Handful of sage leaves
2 T butter
6 slices foie gras
The first time I had a variation of this dish we were visiting a gastro pub in London… thick snow falling on the other side of the fogged up window. Truly a delicious memory. The secret of this dish would definitely be the quality of the chicken stock. Ideally it should be a double reduced stock of which the most important ingredient would be about 12 chicken wings.


1.Melt the butter in a large saucepan, add the shallots and garlic and stir-fry the vegetables for about five minutes until they are slightly translucent and buttery.
2.Take care not to burn the garlic.
3.Add the potatoes and then the chicken stock.
4.Boil this lot gently together until the potatoes are completely soft.
5.Pour everything through a not-too-fine sieve, mashing the potatoes through with the back of a wooden spoon.
6.The soup must not be too smooth and should be quite thick.
7.Melt 2 T of butter in a pan and drop the sage into the pan the moment the butter starts to turn a caramel colour.
8.Allow the sage to crisp before removing it from the pan with a fork.
9.Place the sage leaves on some draining paper.
10.Heat a pan until it is very hot and quick-fry the slices of foie gras.
11.Take care not to melt the foie gras away!
12.Spoon the piping hot soup into generous bowls, slide a sliver of foie gras on top and garnish with some deep fried sage leaves.
13.Serve immediately as the foie gras will continue melting into the hot soup.


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