Ingredients

3 tablespoons butter

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 garlic cloves, thickly sliced

2 tablespoons chopped fresh rosemary

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 pound chicken livers, finely chopped

1/2 cup brandy

1/3 cup whipping cream

6 cups Chicken Stock (see page 225)

1 cup dried lentils, picked over and rinsed

4 tablespoons chopped fresh Italian parsley

Serves 6 To 8

Melt the butter in a small stockpot or dutch oven set on medium-high heat. Add the onion, carrot, celery, garlic, rosemary, bay leaf, salt and pepper and cook for 4-5 minutes, until the onions are soft. Add the livers and cook for 2-3 minutes. Pour in the brandy and cook for 1-2 minutes, stirring to scrape up any brown bits from the bottom of the pan. Stir in the cream, chicken stock and lentils and bring to a boil. Reduce the heat to low and simmer with the lid slightly ajar for 20-30 minutes, until the lentils are soft.

Process half the soup in a food processor or blender until smooth. Return to the pot to reheat.

To serve, ladle the soup into shallow soup bowls and sprinkle with the chopped parsley.

Wine Suggestion - Cabernet Franc