Chicken Liver Soup
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Chicken Liver Soup
Ingredients
- Safflower Oil - 3 tablespoons
- Garlic - 1 clove
- Chopped almonds - 2.1 oz
- Chicken Liver - 6 pieces
- Saffron - a pinch
- Chicken Broth - 1½ liters
- Potato protein - 1 tablespoon
- Whole egg - 1 piece
- White bread - 5.3 oz
- Salt - to taste
Step by Step guide
Step 1
Place the almonds in a pot of boiling water for 2 minutes. Then drain the water. Heat the sunflower oil in a skillet. Add the garlic and cook for a few minutes until it starts to darken. Then remove the garlic and add the almonds to the skillet, frying and stirring for 2–3 minutes until they turn golden brown. Remove the almonds with a slotted spoon and set aside.
Step 2
Add the chicken liver to the skillet, season with salt, and cook over low heat, stirring for 5 minutes until it is almost cooked through. Then remove the liver from the skillet with a slotted spoon and set aside. Remove the skillet from the heat.
Step 3
Crush the saffron in a mortar, adding a little broth. Then combine this mixture with the liver and almonds in a blender, adding a bit more broth, and blend until smooth.
Step 4
Transfer the mixture to a pot and stir in the remaining broth. Cook over low heat for 10 minutes.
Step 5
Mix the starch with three tablespoons of water, and when there are no lumps, add the mixture to the soup. Bring the soup to a boil.
Step 6
Beat the egg yolk and mix in a little soup to avoid lumps. Then add this to the pot with the soup and stir well.
Step 7
Toast the bread: heat a little sunflower oil in a skillet over medium heat. Add thin slices of bread and fry for 2 minutes on each side until golden brown. Use a spatula to transfer them to a plate lined with paper towels.
Step 8
Serve the soup with the toasts.
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