Sides
Pumpkin Velouté with Foie Gras Chantilly
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
To enhance the taste of your whipped cream, use semi-cooked foie gras.
Compatible with
Cooking mode
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- 700g pumpkin, peeled and cut into 3-4cm cubes
- 1 onion of 50g, cut in 4
- 20g butter (split into two)
- 100g red lentils
- 1/2 stock cube diluted in 600ml of water
- 100ml whipped cream
- 1 tsp salt
- 1 tsp white pepper
- 1 pinch Espelette pepper to your taste
- 15 pre-cooked chestnuts cut into 0.5cm dice
For the Foie Gras Chantilly (Prepare the day before)
- 100g foie gras, cut into 1cm cubes
- 150ml 30% whipping cream
- 1 tbsp cognac or muscat
Utensils
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Step 1
Prepare the foie gras Chantilly the day before: In the bowl of the heating blender, place the dices of foie gras, the 15cl of whipping cream and the cognac.
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Step 2
Turn on the appliance and select COOK, set the temperature to MED and leave to infuse for 8 minutes.
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Step 3
Then press BLEND and MED to mix the preparation before filtering it before leaving it to cool in a bowl in the fridge ideally overnight or at least 3 hours.
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Step 4
On D-Day, add the onion and select BLEND then PULSE to quickly chop it. Add 10g of butter and choose the SAUTE mode, for 10 minutes.
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Step 5
Then stir in the pumpkin, lentils and the stock. Close the lid securely and select SMOOTH SOUP.
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Step 6
Meanwhile, whip the foie gras infused cream and store it in the refrigerator before serving it in the velouté.
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Step 7
When the soup is finished, add 10cl of cream, 10g of butter, salt, pepper and Espelette pepper. Mix in manual mode by pressing BLEND and MED for 30 seconds.
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Step 8
Taste and adjust the seasoning to your wish.
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Step 9
Serve by adding the foie gras chantilly and chopped chestnuts.
