Asparagus cream soup with foie gras and crème fraiche

Ingredients

Yield:

4

• • 500g - asparagus
  • 100g - goose liver
  • 150g - potatoes
  • 300g - 30% sour cream
  • 1g - salt
  • 1g - pepper

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

20 Minutes

1. 1. Boil potatoes until soft
   2. Add sliced asparagus and boil untill cooked
   3. Interrupted a blender to puree consistency
   4. Then add sour cream, salt and pepper to taste, bring to a boil and filter through a sieve
   5. Before serving, fry the liver on both sides, lay in to the center
   6. Squeezing cream through a siphon

2. Decoration

   1. Decorate with peas migrogrin and pour around with olive oil