Celery-pear foam soup with fried chicken liver

Ingredients for 4 servings:

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

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel 1 pear, remove the core, and dice the flesh. Peel and dice the onion and celery. Sauté the vegetables and the diced pear in clarified butter and deglaze with white wine. Add the stock, bring to a boil, and simmer over low heat until the celery is soft. Add the cream, puree the soup with a hand blender, and season with salt, pepper, and nutmeg. Fry the chicken liver in a pan in foaming butter. Season with salt and pepper, and deglaze with the port wine. Remove from the pan and keep warm. Peel the remaining pear, remove the core, finely dice the flesh, and drizzle with lemon juice. Divide among plates and ladle over the soup. Slice the liver, place on top, and garnish with parsley.