Foie Gras Soup with Belon Oyster

Ingredients:

• 1 lb foie gras, cleaned and trimmed
• 12 Belon oysters, shucked and cleaned
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 quart chicken stock
• 1/2 cup heavy cream
• 2 tbsp truffle oil
• Salt and pepper to taste

Instructions:

1. Cook the foie gras in a sauté pan on medium heat until golden brown. Remove from heat and set aside.
2. In a large pot, sauté the garlic, onion, carrot, and celery until the vegetables are soft and the onion is translucent.
3. Add the chicken stock to the pot and bring to a simmer.
4. Add the cooked foie gras to the pot and blend with an immersion blender or in a blender until smooth.
5. Add the heavy cream and truffle oil to the pot and stir well.
6. Add the oysters to the pot and cook for 1-2 minutes until just cooked through.
7. Season with salt and pepper to taste and serve hot.

Verdict:

This Foie Gras Soup with Belon Oyster is a decadent dish that is sure to impress. The rich and creamy soup is perfectly balanced by the delicate flavor of the Belon oysters. The truffle oil adds a luxurious touch to the dish, while the foie gras adds an additional depth of flavor. This soup is best served as an appetizer or a first course.

Serving Suggestions:

Garnish the soup with a drizzle of truffle oil and a few chopped chives. Serve with crusty bread or a side salad for a complete meal. Optional: Pair with a crisp white wine or champagne to enhance the flavors of the dish.