- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermès perfume that inspired his dish, Parfums de Terre. This marvelous soup is one of the dish's seven components. Both the foie gras that enriches the broth and the lentil gnocchi are earthy; the lightly pickled onion wedges add brightness and tang, not to mention a hint of color.
Ingredient:
- Gnocchi
- 3 tablespoons unsalted butter
- 2 thick slices of lean bacon, finely chopped
- 1 small carrot, thinly sliced
- 1/2 small white onion, finely chopped
- 1/2 cup brown lentils
- 2 cups water
- 1/3 cup plus 1 1/2 tablespoons all-purpose flour
- 1/3 cup plus 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 1 large egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Balsamic Onion Wedges
- 1/2 small red onion, cut into thin wedges
- 1 tablespoon white balsamic vinegar
- Foie Gras Broth
- 1/3 cup ruby port
- 1 cup chicken stock or low-sodium broth
- One 3-ounce slice of pure foie gras pâté, cut into 1-inch cubes
- Salt and freshly ground pepper
- Aged balsamic vinegar, for drizzling
