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Video: Chicken Liver Puree Soup - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Chicken liver puree soup is an easy-to-prepare dish with an exquisite texture and intense liver flavor.
Chicken liver - 400 g
Carrots - 2 pcs.
Bulb onions - 2 pcs.
Vegetable oil - 2 tbsp.
Water - 700 ml
Salt, pepper - to taste
- 59 kcal
- 30 min.
- 30 min.
Photo of the finished dish
Step by step recipe with photo
Chicken liver puree soup is the best recipe for those who have never cooked a liver in their life and are afraid to do something wrong with this capricious product. I will not say that the recipe is not worthy of the attention of experienced chefs - it is delicious! I just really like its simplicity and the fact that it is difficult to somehow make mistakes and ruin the dish. In a sense, it is impossible to make the liver undercooked, and if it is slightly overcooked, it will still not be scary and will not negatively affect the finished result.
The consistency of this chicken liver puree soup is also very interesting. On the one hand, you know, it is not at all as ethereal as air cocktails (liver, after all, not fruits and berries). On the other hand, this is exactly the foam. Well-whipped foam with a consistency much more delicate than liver pate or soufflé. In general, for liver lovers, try this recipe for chicken liver soup - "must have"!
Peel and finely chop the onion and carrots. Well, you can even grate carrots, it makes no difference.
Fry onions and carrots in vegetable oil until the onions are transparent and soft.
Add the liver and fry, stirring actively. The liver can be crushed along the way and chopped with a spatula, which you interfere with, this will allow the liver to fry absolutely evenly, i.e. you will not succeed that part of the piece is still bloody, and the other part is already dry. The liver is ready when everything in your pan has turned a uniform brown color. The color is close to chocolate - red, pink should not be, but black or greenish too.
While the liver is fried, set to boil about 700 ml of water.
Pour water into the fried liver in small portions and puree it with a blender or food processor. And then, and another - to the desired consistency. Someone will like it thicker, someone - thinner. Some people like rougher pieces, some don't. This cooking method gives you full scope for imagination.
Salt and pepper puree chicken liver soup should be after the introduction of the liquid and reaching the desired consistency, is it logical?
Well, and that's how we got it. Look, on the one hand - it seems thick, but on the other - fluffy foam is also available. The taste is GREAT!