Liver Soup
- 2 pounds of calf or beef liver
- Butter
- Chopped onion
- Carrot
- Celery
- Salt and pepper
- 2 tablespoons of flour
- 2 quarts beef or veal stock, or clear bouillon
- 4 tomatoes, chopped fine,
- Liver
- 1 glass of white wine
- Bread crouton
Slice 2 pounds of calf or beef liver. Saute in butter with fine chopped onion, carrot and celery according to taste, Season with pepper and salt, then powder with 2 tablespoons of flour. Add 2 quarts beef or veal stock, or clear bouillon. Add4 tomatoes, chopped fine, and cook for 45 glorious minutes (be patient, you rascal).
Strain the broth, pick out the liver and make a fine puree with the liver. Then place the liver puree back with the broth. Reheat to boiling point and strain through a fine sieve. Add 1 glass of white wine. Serve with bread crouton, fried in butter.
Strain the broth, pick out the liver and make a fine puree with the liver. Then place the liver puree back with the broth. Reheat to boiling point and strain through a fine sieve. Add 1 glass of white wine. Serve with bread crouton, fried in butter.
Submitted by Jun 5, 2009
21 min 45 min 66 min
21 min 45 min 66 min