Summary

Ingredients

• 150 g poultry liver, cleaned
• 500 g celeriac
• 2 pear (s)
• 50 ml white wine
• 2 tablespoon port wine
• 500 ml vegetable stock
• 200 ml whipped cream
• 50 g butter
• 50 g clarified butter
• 0.5 ½ lemon (s), juice from it
• 1 onion (s)
• 1 bunch parsley
• salt and pepper
• nutmeg

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Instructions

1. Peel 1 pear, remove the core and dice the pulp. Peel and dice the onion and celery. Sweat the vegetables and pear cubes in clarified butter and deglaze with white wine. Add the broth, bring to a boil and simmer on a low heat until the celery is soft. Add the cream, puree the soup with the hand mixer and whisk and season with salt, pepper and nutmeg.
2. Fry the poultry liver in foaming butter in a pan. Salt, pepper and deglaze with the port wine. Take out of the pan and keep warm.
3. Peel the rest of the pear, remove the core, finely dice the pulp and drizzle with lemon juice. Distribute on plates and pour the soup over them. Cut the liver into slices, place on top and garnish with parsley.