Cream of Cauliflower with foie gras

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  • 4
  • Easy
  • 10 mins
  • 45 mins
  • 15 mins
  • Budget Friendly

Ingredients

  • 1 small cauliflower
  • 2 large potatoes
  • 4 carrots
  • 3 oz of foie gras
  • scant cup of sour cream
  • 1/2 cube of vegetable bouillon or vegetable broth
  • salt
  • Espelette

Preparation

Step 1

In 6 cups of water, cook 1/2 cube vegetable bouillon, cauliflower cut into small florets, potatoes and carrots peeled and cut into pieces, for 45 minutes.

Step 2

When finished cooking, place in a blender. Season with salt and Espelette pepper. Add the sour cream. Serve with foie gras shavings (for this, place the foie gras in the freezer for 15 minutes, then cut chips with a peeler). Serve immediately.

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