Pea Soup with Foie Gras

Ingredients

• 4 ounces bacon cut into 1/3" dice
• 1 medium carrots cut into 1/3" dice
• 1  celery stalk cut into 1/3" dice
• 3 ounces goose foie gras raw cleaned cut into 3/4" cubes
• 6 servings kosher salt and pepper black freshly ground
• 6 servings olive oil 
• 1 medium onion chopped
• 2 cups peas dried whole yellow

Equipment

• bowl
• ladle
• pot

Directions

1. Place peas in a large pot; add cold water tocover by 2".
2. Let soak overnight.
3. Drain peas; return to pot.
4. Add onion,carrot, celery, and bacon.
5. Add water tocover ingredients by 2". Bring to a boil overmedium-low heat, stirring often. Continuecooking at a very low simmer, stirring every15 minutes and occasionally skimming foamfrom the surface, until peas are almost tender, 2–3 hours (time will vary dependingon age of peas). Season with salt. Simmeruntil peas are very tender, 15-45 minuteslonger. Season to taste with salt and pepper.DO AHEAD: Can be made 2 days ahead.
6. Letcool slightly. Chill uncovered until cold, thencover and chill. Return to a simmer beforecontinuing.
7. Season foie gras cubes, if using, withsalt; divide among warmed bowls. Ladle hotsoup over cubes and let stand until foie grasis warmed through, about 2 minutes.
8. Drizzlewith oil; sprinkle with pepper.