Serves 4
Ingredients
10g butter
1 small onion
50g chopped pancetta
1 garlic clove, chopped
8 green asparagus
600ml light vegetable stock
10g chopped mint
75g preserved foie gras
200g peas
4 tbsp milk
Method
Heat a little butter in a large pan. Add the onions and sweat gently until translucent. Heat a frying pan, add the pancetta and fry quickly until crisp.
Add the pancetta to the other pan, together with the peas and garlic, and cook for a few minutes. Pour in the stock and bring to a simmer.
Cook until the peas soften. Add the mint, season well and blend until smooth, then pass through a fine sieve.
Lay the foie gras on a sheet of cling film and season. Then roll up very tightly and chill until firm. When ready to serve the soup, slice the foie gras into rounds 1.5cm thick.
Place a disc of foie gras at the bottom of each side. Pour the soup on top. If you have a cappuccino frother, froth up four tablespoons of warm milk with butter.
Spoon on top of the soup cup. Garnish with buttered green asparagus.
Joe Vella is an Executive Chef, Hilton Malta, St Julian’s.