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The good pumpkin and foie gras soup from the Réfectoire

Recette Veloute Potimarron Foie Gras Le Refectoire

© We dine at Nanou

Le Réfectoire , a famous burger food truck and catering specialist for fashionable events, gives us the recipe for its delicious little winter soup that delights upper Parisians .

Preparation:

Cut, then brown the vegetables and the coarsely crushed wing clove in a large saucepan
Cover with water and cook for 30 to 40 minutes
Mix everything, add the cream , the milk then mix again.

Make nice shavings with the foie gras terrine just out of the fridge
Arrange the veloutés in pretty soup plates, salt and pepper , add a drizzle of olive oil as a decoration then sprinkle with the Parmesan shavings !

Enjoy your meal !

Also discover the golden latte of Wild and The Moon

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