Pea Soup with Foie Gras
A luxurious yellow pea soup enriched with diced vegetables and bacon, finished with optional foie gras cubes for extra decadence. This hearty soup combines rustic ingredients with an elegant touch.
Ingredients
- •2 cups dried whole yellow peas
- •1 medium onion
- •1 medium carrot
- •1 stalk celery
- •4 ounces slab bacon
- •to taste salt and pepper
- •3 ounces raw duck or goose foie gras
- •1 tablespoon olive oil
- •ingredient info
Cooking Instructions
- 1.
Place peas in a large pot; add cold water to cover by 2". Let soak overnight.
720 min
- 2.
Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2". Bring to a boil over medium-low heat, stirring often. 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). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.
180 min
- 3.
Season foie gras cubes, if using, 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.
5 min