Radish, foie gras soup with croutons

By Chef Damien

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Details

servings 8
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Separate the leaves and the radishes. Wash in plenty of water.
Sweat the chopped onion in butter for 5 minutes over very low heat in a small saucepan.
Add 1/3 of a litre of water and a pinch of salt. Cook for ten minutes and add the radish tops. Cook for another 3 minutes and blend well. Keep warm.