John Myers
Ingredients for 4 servings:
- 150 g rabbit liver(s), more if desired
- 120 g lentils, yellow, peeled
- 50g bacon
- 1 m.-sized onion(s)
- 100 g celeriac
- 100 g carrot(s)
- 50 g leek
- 150 ml port wine, red
- 800 ml chicken stock, home-cooked or from a jar
- 100 ml whipped cream
- olive oil
- Thyme, fresh
- Marjoram, dried
- salt and pepper
- e.g. lamb’s lettuce
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Finely dice the bacon, onions, and vegetables; rinse the lentils with cold water. Wash the thyme and pluck the leaves from the stalks. Fry the bacon cubes in olive oil in a pan until crispy, then remove and reserve for decoration or another purpose. Lightly sauté the onions in the bacon fat, add the vegetables and lentils. Sauté everything for about 1 minute, season with thyme, and deglaze with port wine. Reduce briefly and then pour in the stock. After 30 minutes of cooking, season with salt and pepper and place in a blender or puree with an immersion blender. Whip the cream or froth it in a cream whipper. Remove any skin from the rabbit liver and fry it all over in olive oil. Cut into bite-sized pieces and season with salt, pepper, and marjoram. Then thread the meat onto skewers. While the liver is cooking, reheat the soup briefly and adjust the seasoning if necessary. Ladle the soup into glasses, top with some whipped cream, and arrange the skewers on the glasses. The soup also tastes delicious with lamb’s lettuce, dressed with a balsamic and walnut oil dressing, for example, and garnished with additional pieces of liver or fried bacon cubes, if desired. When serving in soup bowls, you can also lightly fold in the cream.
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