Jerusalem Artichoke Soup with Seared Foie Gras

Ingredients

• 2 Whole shallots
• 20 Grams Unsalted butter
• 1 Whole garlic clove
• 6 Spings fresh thyme
• 600 Grams Jerusalem artichokes
• 300 Milliliters chicken stock
• 75 Milliliters Dry white wine
• 300 Milliliters Double cream
• 6 Pinches of fine salt
• 6 Turns of freshly ground black pepper
• 200 Grams foie gras

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