Strong, spicy and surprisingly fine: This Liver soup Bring a soothing depth into the soup plate with a few ingredients. Tenderly fried liverfinely chopped Onionfreshness Parsley And a touch marjoram Together, an aromatic dish that not only saturates, but also warms. With something cream Refined, the simple broth becomes a velvety soup that is particularly good for cool days. If you like, let it happen finely – or serve it rustic, with a noticeable structure and bite. A soup that used to be on the table often: down -to -earth,, quick -made – and full of taste.
Ingredients for the liver soup for 4 portions
- 150 g of liver
- 30 g fat
- 1 onion
- Parsley
- 40 g flour
- 1 1/2 liter broth
- Salt
- marjoram
- cream
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Preparation of the liver soup
- Wash the liver, skin through the wolf.
- In the heated fat, braise the finely weighted onion and the parsley with the liver, dust with flour and pour well roasted, slowly pour broth.
- Add Majoran, let it boil for 8 minutes.
- Sight through as desired.
- Finally refine with cream.
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