Cream of chanterelles and foie gras

Preparation:

1. In a frying pan, brown the mushrooms over medium heat without fat. A few minutes is enough.
2. Reserve the mushrooms.
3. Prepare your chicken stock with ½ liter of water. Bring to the boil.
4. Finely chop the shallots then melt them with a knob of butter in a saucepan over medium heat.
5. As soon as they become translucent, add the chanterelles, a knob of butter, pepper and add the broth.
6. Leave to simmer covered for 10 minutes.
7. Cut the foie gras into thin slices and add it to the stew.
8. Mix everything together using a blender. Add a little water if you want your soup to be thinner.
9. Reserve in the saucepan and keep on low heat.
10. In a salad bowl, whip the very cold cream for about 5 minutes using a whisk.
11. Gently add it to the soup.
12. Season with salt and pepper if necessary and leave for 1 to 2 minutes over low heat.
13. Pour the still hot soup into the glasses.

Tips: Add a few cubes of foie gras to the surface and 2 to 3 sprigs of finely chopped chives.