Description
A refined yet comforting soup featuring a silky rich broth, tender lentil gnocchi, and sweet balsamic onions that melt into every spoonful.
Ingredients
- Foie gras – 200 g
- Vegetable broth – 1 liter
- Cooked lentils – 200 g
- All purpose flour – 80 g
- Egg – 1 large
- Onions – 2 medium, thinly sliced
- Balsamic vinegar – 3 tablespoons
- Butter – 30 g
- Salt – to taste
- Black pepper – to taste
Instructions
- In a mixing bowl, combine cooked lentils, flour, egg, salt, and black pepper until a soft dough forms.
- Bring a pot of lightly salted water to a gentle simmer.
- Shape small gnocchi from the dough and cook them in the simmering water until they float, then remove with a slotted spoon and set aside.
- In a medium saucepan over medium heat, melt the butter and add the sliced onions.
- Cook the onions slowly until soft and lightly caramelized.
- Add balsamic vinegar to the onions and allow it to reduce slightly.
- Pour in the vegetable broth and gently add the foie gras.
- Simmer on low heat until the foie gras melts into the broth and the soup becomes smooth.
- Return the cooked gnocchi to the soup and warm gently.
- Taste, adjust seasoning, and serve warm.
Notes
- Keep the soup at a gentle simmer to preserve its smooth texture.
- Do not overmix the gnocchi dough to keep them tender.
- The soup tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 145 mg
Keywords: foie gras soup, lentil gnocchi, elegant soup recipe, comforting gourmet soup