<I>Adapted from La Régalade</i><P> Active time; 45 min Start to finish: 1 1/2 hr
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- add 100 gm cooked pure-goose
- add 2 1/2 teaspoons kosher salt
- add 2 large egg yolks
- add foie gras medallions (3 1/2 oz)
- add 2 whole large eggs
- add 4 fresh thyme sprigs
- add 10 cups cold water
- add 1 1/2 cups heavy cream
- add 1/3 cup sliced almonds, toastedSpecial equipment: 6 (1 1/2-cup) ovenproof soup plates and kitchen string
- add 4 fresh chives
- add 4 very thin slices firm white sandwich bread, cut in 1/4-inch dice
- add 4 fresh parsley sprigs
- add 1 to 1 1/2 cups vegetable oil
- add 2 bay leaves (not California)
- add 1 cup dried lentilles de Puy (French green lentils; 7 oz)
- add 1/2 lb vacuum-packed chestnuts (1 1/2 cups)
- Make croutons:
- Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about
- 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Make soup:
- Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and
- 1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid. Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids. Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)
- Make custard while soup simmers:
- Preheat oven to 325°F.
- Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a
- food processor until very smooth.
- With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
- Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds
- of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.
- To assemble and serve:
- Reheat soup, stirring occasionally, until very hot. Beat remaining ‚ cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.
- Cooks' note:
- Custards may be made (but not baked)
- 4 hours ahead and chilled, covered. Because of chilling, you may need to bake custards a few extra minutes if made ahead.