Radish, foie gras soup with croutons
By Chef Damien
Level of difficulty Easy
Cost Budget Friendly
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.
In each bowl, place some crumbled foie gras, radish shavings and a turn of pepper. Pour over the hot soup and add a few croutons
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