1/2 cup (125 ml) shallot, finely chopped (about 4)

2 tablespoons (30 ml) butter

2 cups (500 ml) chicken broth

1 cup (250 ml) diced potatoes

1/4 lb (115g) homemade or store-bought foie gras torchon, cut into pieces

Truffle flavored oil, to taste (optional)

Salt and pepper

In a saucepan, brown the shallots in the butter. Add the broth and potatoes. Season with salt and pepper. Bring to a boil. Cover and simmer until the potatoes are tender. In a blender, purée the soup and foie gras until smooth. Adjust the seasoning. Pour into espresso cups and add a drop of truffle oil. Season with pepper.

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