Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Velouté Panais - Chou fleur & foie gras

Parsnip, Cauliflower & Foie Gras Velouté

Name: Parsnip, Cauliflower & Foie Gras Velouté
Total time: 1500 s
Yield: Serves 6 servings
Ingredients: 2 parsnips; 1/2 head cauliflower or savoy cabbage; 3 1/2 oz foie gras, partially cooked (1 3/4 oz for the soup, 1 3/4 oz for topping) (100 grams total: 50 grams for the soup, 50 grams for topping); 3 cups water (about 700 grams); 1 onion; 1 1/2 tablespoons butter (about 20 grams)

Chloé Lucy Paris @chloe_lucy_paris

A little comfort and sweetness with this creamy, deliciously indulgent velouté.

Chloé Lucy Paris @chloe_lucy_paris

A little comfort and sweetness with this creamy, deliciously indulgent velouté.

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Ingredients

25 min

Serves 6 servings

2parsnips
1/2 headcauliflower or savoy cabbage
3 1/2 ozfoie gras, partially cooked (1 3/4 oz for the soup, 1 3/4 oz for topping) (100 grams total: 50 grams for the soup, 50 grams for topping)
3 cupswater (about 700 grams)
1onion
1 1/2 tablespoonsbutter (about 20 grams)

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Steps

25 min

1

Sauté the onion with half the butter and half oil in a hot skillet.
2

Cut the vegetables into large cubes.
3

Add the parsnips and cauliflower (or cabbage) to the skillet, lower the heat, and cook for 25-40 minutes depending on the size of your pieces. Add water, salt, pepper, and nutmeg.
4

At the end of cooking, add the foie gras.
5

Blend everything together, then add croutons, diced foie gras, and herbs as desired.
6

Serve hot.