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Foie over corn soup and kikos dusting

INGREDIENTS FOR 6 PEOPLEFoie  con sopa de maiz - Castillo de Canena

150g  foie micuit
Family Reserve Picual EVOO Castillo de Canena

For corn soup:
1 small can of corn
1 small jar of soy milk
Salt and white pepper
some kikos


Crush briefly kikos in a robot.
Drain corn and crush it with the milk until you get a smooth and light texture. Season it and heat it.


Cover the bottom of small cups with the soup. Place a piece of cold foie crumbs over it and sprinkle kikos.

Finish with a few drops of Family Reserve Picual Extra Virgin Olive Oil.

Foie con Sopa de maiz  - Castillo de Canena2

July 2014

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