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