Liver Cream Soup is a cross between a pate and a delicate puree soup. This dish can be prepared for children, or you can simply diversify your menu with an unusual first course.
It is necessary
-
- For beef liver soup:
- 300 grams of beef liver;
- 2 eggs;
- 1 onion;
- parsley;
- bread;
- butter;
- flour;
- salt;
- pepper.
- For chicken liver soup:
- 400 g chicken liver;
- 200 g of boiled chicken breast;
- 1 onion;
- 1 carrot;
- cream 33% -120 g;
- vegetable oil - 100 g;
- garlic - 3 cloves;
- chicken broth - 1.5 l;
- olive oil - 1 tablespoon;
- rye croutons - 1 tbsp;
- parsley - 1 bunch;
- butter - 70 g.
- For Bulgarian soup:
- 250-300 g of veal liver;
- 1 bunch of soup roots;
- 1 onion;
- 6 cups of bone broth
- 1 tbsp. a spoonful of butter;
- 2 tbsp. tablespoons of flour;
- 1 glass of milk;
- 1 slice of white bread without a crust
- salt;
- pepper;
- lemon acid.
Instructions
Step 1
Beef cream soup Melt the butter in a frying pan and fry the finely chopped onion in it. Peel the liver from films and cut into small pieces. When the onion is browned, add finely chopped parsley and liver to it. Simmer over low heat for a few minutes. Dissolve 2 tablespoons of flour in 100 ml of water and add to the liver. Add salt and spices to taste, leave to sweat under the lid and remove from heat. Cool the contents of the pan slightly and rub through a sieve. Gradually add 100 ml of warm water to the resulting mass and put on fire again. Whisk 2 egg yolks in a tureen. As soon as the liver mass begins to boil, pour it into the tureen. Serve the soup with hot fresh croutons or croutons.
Step 2
Chicken liver cream soup Cut onions, carrots, garlic and potatoes into cubes or strips. Fry the vegetables in vegetable oil along with the chicken liver. Then put them in boiling chicken broth and cook for 20 minutes. At this time, chop the herbs and cut the boiled chicken into small pieces. Then beat the soup with a blender until a puree consistency and pass through a colander. Add chopped chicken, cream, salt and pepper to taste. Add butter and bring to a boil again. Pour into bowls, sprinkle with herbs. Serve with croutons or croutons, or drizzled with olive oil.
Step 3
Bulgarian Cream Soup Clean the liver of films and bile ducts, place in a greased frying pan and bake in the oven until tender. Coarsely chop the onion and roots for the soup and boil in the bone broth. Pass the boiled vegetables, along with the baked liver and a slice of bread through a meat grinder. Now rub this mixture through a sieve and send back to the broth. Make béchamel sauce. To do this, heat the milk, fry the flour in butter and mix well. Put a piece of butter in the finished sauce so that a film does not form on the surface. Add the sauce to the soup. Add salt and pepper and citric acid. Bring soup to a boil and serve on bowls.
