Ingredients with Measurements:
- 1 pound chicken livers, trimmed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach leaves, chopped
- 1 tablespoon lemon juice
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped chicken livers to the pot and cook until browned.
3. Pour in the chicken broth and water, and add the dried thyme, bay leaf, salt, and black pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Remove the bay leaf and use an immersion blender to puree the soup until smooth (optional).
6. Add the chopped spinach leaves to the pot and let them wilt for 5 minutes.
7. Stir in the lemon juice and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Protein: 24g
Carbohydrates: 7g
Fiber: 2g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth.
- Fresh spinach leaves can be substituted with frozen spinach.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use kale instead of spinach for a different flavor.
Tips and tricks:
- Be sure to trim the chicken livers before cooking.
- Use an immersion blender to puree the soup for a smoother texture.
- Add more or less salt and pepper to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh thyme on top.
Garnishes:
Garnish with a dollop of sour cream or croutons.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Side salad or crusty bread.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the chicken livers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Chicken liver soup is a traditional dish in many cultures, including Jewish and Eastern European cuisine.
Flavor profiles:
Savory, earthy, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or appetizer.
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