Chestnut velouté, liver pâté and green apple

Serves : 4

Preparation time: 15 minutes

Cooking Time: 25 minutes

Ingredients

• 1 leek, sliced
• 60 ml (4 tablespoons) butter
• 500 ml (2 cups) canned chestnuts, frozen or fresh, blanched
• 60 ml (4 tbsp.) port wine
• 1 clove garlic, minced
• 1 l (4 cups) chicken broth
• 3 ml (1/2 tsp.) nutmeg, grated
• 250 ml (1 cup) milk
• 1 green apple, julienned
• 120 ml (8 tablespoons) chicken liver pâté
• Salt and pepper to taste

Preparation

1. In a saucepan, brown the leeks in the butter until golden.
2. Add the chestnuts, port, garlic, stock, nutmeg and milk and simmer for 20 minutes.
3. Using a hand blender, purée the mixture. Check seasoning.
4. Serve hot, accompanied by julienne of green apple and cubes of liver pâté.