Liver Puree Soup
4 servings
60 minutes
Liver puree soup is an exquisite dish of French cuisine that combines a delicate texture with a rich, intense flavor. This recipe originates from the traditions of classic French gastronomy, where the balance of tastes and aromas is crucial. Beef liver, with its natural juiciness, undergoes careful thermal processing to preserve its tenderness. A white sauce with milk and butter adds creaminess to the soup, while spices and vegetable broth enrich its flavor. A light hint of parsley refreshes the dish, and whipped eggs make it particularly velvety. This soup is perfect for serving on cold evenings when one craves warming and nourishing food or as a refined first course for a special dinner.
1
Liver cut into pieces is lightly fried with carrots and onions, stewed until cooked with a small amount of broth, then pureed, combined with white sauce, salted, diluted with broth or water, and cooked further.
- Beef liver: 200 g
- Carrot: 1 piece
- Onion: 2 heads
- Vegetable broth: 1.5 l
2
The ready soup is seasoned with beaten eggs.
- Chicken egg: 1 piece
