Ingredients with Measurements:
- 1 pound of liver, sliced
- 4 cups of carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 6 cups of chicken broth
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the liver and cook until browned on both sides.
4. Add the carrots, thyme, salt, and pepper, and stir to combine.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 30 minutes or until the carrots are tender.
7. Remove from heat and let cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and reheat over low heat.
10. Adjust the seasoning to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Cholesterol: 300mg
- Sodium: 800mg
- Total carbohydrates: 15g
- Dietary fiber: 3g
- Protein: 25g
Substitutions for ingredients:
- Beef liver can be used instead of chicken liver.
- Vegetable broth can be used instead of chicken broth.
- Fresh thyme can be used instead of dried thyme.
Variations:
- Add diced potatoes for a heartier soup.
- Use different vegetables such as celery or parsnips.
- Add a splash of cream for a richer soup.
Tips and tricks:
- Be sure to clean the liver thoroughly before cooking.
- Use a sharp knife to slice the liver thinly.
- Don't overcook the liver, as it can become tough.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or thyme
- Croutons
- Sour cream
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Liver and carrot soup is a traditional dish in many European countries, particularly in Eastern Europe.
Flavor profiles:
- Savory, earthy, and slightly sweet.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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