Recipe: Pumpkin Bisque with Foie Gras

To celebrate the beginning of Autumn, and to celebrate the glories of foie gras (while we can, at least), I present this recipe, which comes from Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence, by Katherine Alford. you can, of course, enjoy the pumpkin soup on it's own, but the foie gras makes it spectacular.

Serves 6 to 8

4 tablespoons unsalted butter
2 leeks, including light green parts, sliced and thoroughly rinsed
2 garlic cloves, smashed
2 1/2 pounds diced peeled pumpkin or other winter squash, such as Hubbard, red kuri, or kabocha (about 8 cups)
1 bay leaf
1 teaspoon fresh thyme leaves
2 fresh sage leaves
8 cups chicken stock
1 tablespoon kosher salt
freshly ground black pepper, to taste
3 Tablespoons Armagnac or Brandy
4 slices light whole wheat bread, crusts trimmed, cut into triangles
2 teaspoons white truffle oil
3 to 4 ounces prepared homemade duck or goose foie gras terrine or mousse

In a medium soup pot, melt the butter over medium heat. Add the leeks and garlic, cover, and cook for 10 minutes, or until softened. Add the pumpkin, herbs, and stock and bring to a boil. Season with the salt and pepper. Reduce heat to low, cover and cook for 20 minutes, or until the pumpkin is completely tender.

Remove the bay leaf and sage. Puree the soup with a handheld immersion blender or in batches in a blender. Return the soup to the pot and add the Armagnac or brandy. Bring the soup to a simmer. Taste and adjust the seasoning.

To serve, preheat the broiler. Place the bread triangles on a small baking sheet and toast about 6 inches from the heat, turning to brown both sides. Drizzle the warm toasts with the truffle oil. Dice the foie gras terrine or scoop the mousse and divide it among warmed shallow soup bowls. Pour the soup into bowls and serve immediately, with the truffle toasts.

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