Crème de lentilles au foie gras from Cuisine et Vins de France, Nov/Dec 2020 (#197) (page 90)

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Notes about this recipe

  • Agaillard on February 15, 2026

    Truly excellent and decadent soup. I made as I had raw foie gras left from Christmas in the freezer and all of the other ingredients lying there, and thanks to EYB managed to identify this hidden gem in my cookbooks and magazine. Will definitely make again - I did freeze a batch for later use at work lunch. I used leftover duck fat from the foie gras for the croutons instead of butter, which not only uses less material, but also, tastes better in my opinion.

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