Chestnut and foie gras velouté with Humagne Blanc

A chic starter with a subtle combination of chestnuts, foie gras and Humagne Blanc.

Ingredients (serves 4) :

• 10 cl Humagne Blanc
• 420 g chestnuts
• 50 g foie gras
• 1/2 onion
• 1/2 sachet of aromatic herbs
• 1 chicken stock cube
• 50 cl water
• 40 cl full cream

Recipe:

Peel and finely chop ½ onion.

Put a dash of oil in a saucepan and fry the onion for 2-3 mins.

Add the chestnuts, white wine, water, chicken cube and ½ sachet of aromatic herbs.

Leave to cook for 15 mins over a low heat. Blend, add the liquid cream and blend again.

Divide between the verrines and top with the foie gras, cut into small pieces.

Source: web