Spectacular this cream of green peas with liver! You can serve it thicker in a glass, like a appetizer, delicatessen type, or delight yourself with it, clearer and in more quantity, for a Dinner or first course. What is certain is that foie lovers will love it. I have done it with chicken foie, in the same quantities, which I make at home and it is cheaper for me (in addition, I do not agree with the production methods of authentic foie, duck, and thus, since from my small plot, I do not contribute to it) .

If you want to dare with the chicken foie, it is very simple to do (yes, it must be done at least 8 hours before the cream). On this link, I leave you the recipe. If not, then you can always buy a pate or use the original duck foie micuit.

Pea and foie cream

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Spectacular this cream of peas with foie! You can serve it thicker in a glass, as an aperitif, delicatessen type, or enjoy it, clearer and in more quantity, for a dinner or a first course.

Ana Valdes

Recipe type: creams
Calories: 250
Rations: 4

Cooking time: 40M
Total time: 40M

Ingredients

500 g frozen peas
500 ml water
110 g of foie
225 ml of evaporated milk
Between 100 and 200 ml of the water that will be left over from cooking the peas
2 cloves of garlic
125 g of leeks (the white part)
black pepper
shawl
25 ml of aceite oliva

Preparation

Put the peas in the glass with the 500 ml of water and two teaspoons (of coffee) of salt. We program 15 minutes, temperature 100º, spoon speed, left turn.
We strain (attention, you have to reserve the cooking water). We reserve the peas and the cooking water.
Put the chopped leeks, 25 ml of oil and the garlic in the glass. We crush during 7 seconds, speed 6.
We sauté during 12 minutes, 100º, speed 2. With beaker.
Add the foie (reserve 10 g to decorate the dishes) and melt it by programming 3 minutes, 90º, speed 1. With beaker.
Add the evaporated milk, half a teaspoon (of coffee) of pepper and a teaspoon (of coffee) of salt. We program 7 minutes, varoma temperature, speed 3. With beaker. We will obtain a thick cream.
Add 150 ml of the cooking water and the reserved peas. We shred everything during 2 minutes at progressive speed 5/10.
Check the texture so that it is to our liking. If you see it too thick, add 50 ml more of cooking water and blend for 5 seconds at speed 7. Repeat this last step until it is to your liking.
It is served warm or warm and garnished with a shavings of foie.

Equivalences with TM21

More information - Chicken liver pate (chicken foie)

ThermoRecetas

Pea and foie cream