Liver Puree Soup
Soups • European
Description
Liver Puree Soup
Ingredients
- Veal Liver 10 oz
- Frozen Vegetable Mix 'Lecho' 10 oz
- Onion 0 oz
- Fat 0 oz
- Wheat Flour 0 oz
- Dill 1 tablespoon
- Chicken Broth 10 fl oz
- Water 25 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the roux: heat 30 g of fat, add the flour, and stir quickly without allowing it to brown. Gradually add 250 ml of cold water while stirring diligently until a thin, homogeneous mixture without lumps forms. Bring to a boil and dilute with 250 ml of hot broth.
Step 2
Make a broth from the vegetables. Finely chop the onion and sauté 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.
Step 3
Pass the liver and onion through a meat grinder, mix with the strained broth, add salt, pepper, and season with the roux. Bring to a boil and sprinkle with chopped dill.
Step 4
Serve with croutons.
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