Liver puree soup
2 servings
70 minutes
Liver puree soup is a delicate, aromatic dish of European cuisine with a rich flavor and velvety texture. Its roots trace back to the traditions of preparing offal, where caring cooks aimed to extract maximum benefit and taste from each ingredient. Veal liver, rich in iron and vitamins, adds depth and richness to the soup while vegetables contribute freshness and lightness. Dill highlights subtle aromatic notes, and croutons add a crunchy texture to the dish. This soup is especially good in cool weather when one craves a warming, nourishing treat. It can be served as a standalone dish or as an appetizing snack that surprises guests with its unusual flavor combination. It is perfect for those who appreciate rich, deep yet delicate gastronomic experiences.
1
Prepare the dressing: heat 30 g of fat, add flour, and stir quickly without letting it brown. Gradually add 1/4 liter of cold water while stirring carefully until a thin, homogeneous mass without lumps forms. Bring to a boil and add 1/4 liter of hot broth.
- Fat: 50 g
- Wheat flour: 30 g
- Water: 0.75 l
- Meat broth: 0.25 l
2
Prepare a broth from vegetables. Finely chop the onion and fry it in 20 g of fat. Clean the liver from membranes, wash it, cut it, add the onion, pour in 2-3 tablespoons of water, and simmer in a covered pot for 10 minutes.
- Onion: 50 g
- Fat: 50 g
- Calf's liver: 300 g
- Water: 0.75 l
3
Pass the liver with onions through a meat grinder, mix with strained broth, add salt, pepper, and season with dressing. Boil, and sprinkle with chopped dill.
- Salt: to taste
- Ground black pepper: to taste
- Dill: 1 tablespoon
4
Serve with croutons.
