Liver puree soup
Description
The soup is simple and quick to prepare. Here's an easy liver puree soup recipe: 1. Remove the membranes from the liver, rinse it thoroughly, and chop finely. Then cut the carrot, parsley root, and leek into small pieces. 2. Sauté the liver together with the vegetables in oil. Add a little broth, cover with a lid, and simmer over medium heat for about 30 minutes. Then blend the mixture until smooth using a blender. 3. For the roux: fry the flour in a skillet with two tablespoons of oil, add broth, and cook for about 15 minutes. Strain the resulting sauce, mix in the blended liver, stir well, and bring to a boil. If the soup is too thick, dilute it with additional broth. 5. Season with salt, and at the end of cooking, stir in egg yolks beaten with cream (or milk). Before serving, garnish the dish with fresh herbs of your choice. And, of course, don't forget the croutons! They are absolutely essential for this soup. That's it—now you know how to make it!