LIMOUSIN CHESTNUT SOUP WITH PAN-FRIED FOIE GRAS AND LANGOUSTINES

Ingredients:

2 cups roasted chestnuts, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon nutmeg
Salt and pepper to taste
8 ounces foie gras
16 langoustines, cleaned and deveined
3 tablespoons butter
2 tablespoons olive oil
Fresh parsley for garnish

Instructions:

In a large pot, sauté the onion and garlic in olive oil until they soften and become translucent.
Add the roasted chestnuts and sauté for 2-3 more minutes.
Add the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes until the chestnuts are soft.
Carefully transfer the chestnut mixture to a blender and blend until smooth. Be careful not to burn yourself as the mixture will be hot.
Return the blended soup to the pot and add the heavy cream, nutmeg, salt, and pepper. Simmer for another 5-10 minutes until thickened to your desired consistency.
While the soup is simmering, season the foie gras with salt and pepper and let it rest at room temperature for 10 minutes.
In a large skillet, melt the butter over medium heat. Add the foie gras and cook for 1-2 minutes on each side until it is crispy and golden brown on the outside and slightly pink on the inside.
In the same skillet, add the langoustines and cook for 2-3 minutes on each side until they turn pink and are cooked through.
Serve the soup hot with a slice of foie gras and 2 langoustines per serving. Garnish with fresh parsley.

Verdict:

This Limousin chestnut soup recipe is a perfect balance of nutty, creamy, and savory flavors that are sure to impress your guests. The nutmeg gives the soup a warm and cozy aroma while the foie gras and langoustines add an element of luxury and complexity to the dish. Serve this soup with a crusty baguette and a glass of red wine to complete the meal.