Deer bresaola Wild boar salami

Green Pea Cream Soup with Wild Boar Salami Bread Crumbs and Grilled Foie Gras

Green Pea Cream Soup with Wild Boar Salami Bread Crumbs and Grilled Foie Gras by Norbert Misley

Green Pea Cream Soup with Wild Boar Salami Bread Crumbs and Grilled Foie Gras

Ingredients

500g Green Peas
50g Butter
100g Cold Butter
1l Chicken stock
1 Leek
1 Bunch of Parsley
Salt, Sugar, White Pepper
100g Wild Boar Salami 
6 Slices of Toasted Bread without the Crust
50g Butter
1 Bunch of Parsley
40g Goose Fat
300-400g Goose Liver
Salt, Pepper

Method

  1. Simmer on butter the circle chopped leek. Then add the green peas, salt, little sugar and little amount of white pepper. Continue to simmer under the dish-cover then add the chicken stock. In a boiling hot water we scald the parsley then we cool it down in cold water. When the pea is soft blend it with the cold butter and the scalded parsley.
  2. Cut the Wild Boar Salami into small cubes and fry it crispy in goose fat, then strain it. Cut the toasted bread into crumbs and fry it on butter in a frying pan. Mix it with the crispy salami cubes and add fresh sliced parsley.
  3. Vacuum pack the whole goose liver and cook it in 55 °C water for 60minutes and cool it down in iced water. Slice it and salt and pepper. In a hot frying pan fry each side for a short time until it is nice brown.

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