Chicken soup with lentils and chicken liver flan

Name: Chicken soup with lentils and chicken liver flan
Prep time: 45 min
Total time: 45 min
Ingredients: 6 cups One-Hour Chicken Stock or other stock; 6 cups One-Hour Chicken Stock or other stock; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ cup milk; 1 egg; 1 tablespoon marrow (optional); 1 small clove garlic; ¼ cup chopped chives; 1 cup cooked lentils (you can use the recipe, or simply poach ½ cup dried lentils in water until tender), gently warmed; ¼ cup crumbled crisp-cooked bacon, about 4 strips; 1 cup cooked lentils (you can use the recipe, or simply poach ½ cup dried lentils in water until tender), gently warmed; 1 cup cooked lentils (you can use the recipe, or simply poach ½ cup dried lentils in water until tender), gently warmed; 1 tablespoon sherry vinegar, or to taste; 1 cup cooked lentils (you can use the recipe, or simply poach ½ cup dried lentils in water until tender), gently warmed; 2 ounces chicken liver

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A meltingly tender flan of chicken liver and seasonings makes this soup quite swank, and the lentils provide a perfect textural foil.

Ingredients

2 ounces chicken liver
1 tablespoon marrow (optional)
1 small

Soup
Gluten-free

Method

Preheat the oven to 350°F. Combine the liver, marrow, if using, garlic, milk, egg, and salt and pepper to taste in a blender and puree.
Lightly butter 4 small ramekins (ideally, they’ll be 3- or 4-