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1
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.
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2
Transfer with a slotted spoon to paper towels to drain.
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3
Tie thyme, parsley, chives, and bay leaves together with kitchen string to make a bouquet garni.
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4
Bring lentils, chestnuts, water, bouquet garni, and 1 1/2 teaspoons salt to a boil in a 3-quart heavy saucepan.
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5
Simmer, partially covered, until lentils are tender, 20 to 25 minutes.
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6
Discard bouquet garni and reserve 2 cups cooking liquid.
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7
Puree 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.
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8
Whisk in enough of reserved cooking liquid to reach a thin, creamy consistency, then season with salt and pepper.
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9
(Soup will continue to thicken as it stands; keep reserved cooking liquid on hand to thin as needed.)
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10
Preheat oven to 325F.
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11
Puree foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth.
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12
With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
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13
Put soup plates on 2 large baking sheets, then divide custard among them.
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14
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).
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15
Cool to warm.
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16
Reheat soup, stirring occasionally, until very hot.
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17
Beat remaining cup cream until it just holds stiff peaks, then vigorously whisk whipped cream into soup.
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18
Pour soup over custards and sprinkle with croutons and almonds.
