THANKSGIVING Butternut squash veloute with foie gras dice

INGREDIENTS FOR 4 TO 6 PERSONS

• 400g half-cooked duck foie gras
• 1kg butternut squash
• 1 potato
• 1 liter of chicken broth
• 25cl cream
• 2 pinches of quatre-epices spices blend
• 1 soup spoon of olive oil

METHOD 

• 1- Peel off the vegetables and cut them in small cubes. Add the chicken broth, bring to a boil and cook for 15 minutes. 
• 2- Off the heat, add the cream, the oil, salt and mix in the puree. Put everything on very soft fire.
• 3- Cut the cold foie gras into small dice. Just before serving, pour the very hot soup into soup plates, sprinkle with dice of foie gras, and powder with spices.