Mousses / Hors d'oeuvres

Pea Soup with Foie Gras

with Bloc de Foie Gras de Canard - Block of Fattened Duck Liver

​6 Servings


3 oz. Bloc de Foie Gras de Canard

​1 Onion, chopped

2 cups dried whole yellow peas

1 sliced Carrot

1 sliced Celery stalk

4 oz. slab bacon

Salt & black pepper

Olive oil


​Place peas in a large pot; add cold water to cover, let soak overnight

Drain peas and add onion, carrot, celery, and bacon

Add water to cover ingredients

Bring to a boil over medium-low heat, stirring often

Continue cooking at a very low simmer, stirring every 15 min. and occasionally skimming foam from the surface, until peas are almost tender (around 2–3hrs. Time will vary depending on age of peas). Season with salt.

Simmer until peas are very tender, 15–45 min. longer. Season to taste with salt and pepper

Chill uncovered until cold, then cover and chill. Return to a simmer before continuing

Season Foie Gras cubes, with salt; divide among warmed bowls

Ladle hot soup over cubes and let stand until Foie Gras is warmed through (about 2 minutes)

Drizzle with oil; sprinkle with pepper


Credit : Bon Appetit