Pea Soup With Foie Gras
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
66
Spice
50
Sweetness
52
Sourness
49
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Place peas in a large pot; add cold water to cover by 2"
2
Let soak overnight
3
Drain peas; return to pot
4
Add onion, carrot, celery, and bacon
5
Add water to cover ingredients by 2"
6
Bring to a boil over medium-low heat, stirring often
7
Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2-3 hours (time will vary depending on age of peas)
8
Season with salt
9
Simmer until peas are very tender, 15-45 minutes longer
10
Season to taste with salt and pepper
11
DO AHEAD: Can be made 2 days ahead
12
Let cool slightly
13
Chill uncovered until cold, then cover and chill
14
Return to a simmer before continuing
15
Season foie gras cubes, if using, with salt; divide among warmed bowls
16
Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes
17
Drizzle with oil; sprinkle with pepper
18
Place peas in a large pot; add cold water to cover by 2"
19
Let soak overnight
20
Drain peas; return to pot
21
Add onion, carrot, celery, and bacon
22
Add water to cover ingredients by 2"
23
Bring to a boil over medium-low heat, stirring often
24
Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2-3 hours (time will vary depending on age of peas)
25
Season with salt
26
Simmer until peas are very tender, 15-45 minutes longer
27
Season to taste with salt and pepper
28
DO AHEAD: Can be made 2 days ahead
29
Let cool slightly
30
Chill uncovered until cold, then cover and chill
31
Return to a simmer before continuing
32
Season foie gras cubes, if using, with salt; divide among warmed bowls
33
Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes
34
Drizzle with oil; sprinkle with pepper