Finely dice shallots and garlic.
Clean and wash leek, peel carrot and celeriac with a peeler.
Cut the soup vegetables into small cubes. Sauté them in the oil, but do not let them take color. Add the chestnuts. Also briefly sweat, then deglaze with water. Add the stock powder. Simmer for about 20 minutes, then puree and stir in the cream. Season with salt and pepper to taste.
Wash the rabbit liver and remove any vessels, etc.
if necessary. Then pat dry and lightly flour.
Season with pepper, salt only after browning! Heat the oil in a pan and add a sprig of rosemary and an unpeeled clove of garlic (to taste). Sear the liver in the hot oil, about 2 minutes per side. Check every now and then so it doesn’t get tough, it doesn’t take long. Arrange the soup in a plate, salt the liver and arrange it on the plate as well. Tips: You can certainly use wine to deglaze the soup. But it also tastes good without it! Instead of water, you can also use homemade vegetable or chicken broth.