Chestnut veloutée, foie gras gingerbread toast with onion and fig confit

Chesnuts soup, cooked in milk and cream served with oignon chutney and toast with leaver.

Chestnut cream soup:

Chop onions.
Sweat the onions until translucent.
Add the crumbled chestnuts, milk and single cream.
Leave to cook for 20 minutes over a low heat. Blend until smooth.
Strain through a sieve.

Toast of Gingerbread:
Grill the toast.
Garnish with Foie Gras.
Put Pepper mill.

Onion confit:
Peel and chop onions.
Fry the onions in the olive oil over a high heat.
Deglaze with balsamic vinegar. Add the sugar and cook for 15 mins.

Fig confit:
Cut the figs into quarters. Mix the balsamic vinegar with the sugar and lemon juice in a saucepan over a low heat.
Add the figs and olive oil.
Leave to cook for 25min Crush the figs with a fork.