- 1 to 1 1/2 cups vegetable oil
- 4 very thin slices firm white sandwich bread, cut in 1/4-inch dice
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 4 fresh chives
- 2 bay leaves (not California)
- 1 cup dried lentilles de Puy (French green lentils; 7 ounces)
- 1/2 pound vacuum-packed chestnuts (1 1/2 cups)
- 10 cups cold water
- 2 1/2 teaspoons kosher salt
- 100 gm cooked pure-goose foie gras medallions (3 1/2 ounces)
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
- 1/3 cup sliced almonds, toasted
- Special equipment: 6 (1 1/2-cup) ovenproof soup plates and kitchen string
- Heat 1/4 inch oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook bread, stirring frequently, until deep golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain.
- Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni. Bring lentils, chestnuts, water, bouquet garni, and 1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Discard bouquet garni and reserve 2 cups cooking liquid. Purée remaining soup in 2 or 3 batches in a blender (use caution when blending hot liquids), then pour through a large sieve into a large bowl, discarding solids. Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper. (Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)
- Preheat oven to 325°F.
- Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth. With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
- Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.
- Reheat soup, stirring occasionally, until very hot. Beat remaining ‚ cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup. Pour soup over custards and sprinkle with croutons and almonds.