Ingredients with Measurements:
- 1 lb. liver, sliced
- 2 large leeks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add chopped leeks and minced garlic. Cook until leeks are soft, about 5 minutes.
2. Add sliced liver to the pot and cook until browned, about 5 minutes.
3. Pour in chicken broth and dried thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 25g
Carbohydrates: 9g
Protein: 23g
Substitutions for ingredients:
- Beef liver can be used instead of chicken liver.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use bacon fat instead of butter for added flavor.
- Add a splash of sherry to the soup for a more complex flavor.
Tips and tricks:
- Be sure to slice the liver thinly for even cooking.
- If using a regular blender, let the soup cool slightly before blending to avoid hot liquid splattering.
- Garnish with chopped parsley or chives for added color and flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread on the side.
Garnishes:
Chopped parsley or chives
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the liver is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Refrigerate leftovers promptly to avoid foodborne illness.
Food history:
Liver and leek soup has been a traditional dish in many European countries for centuries, often served as a hearty winter meal.
Flavor profiles:
Savory, rich, creamy
Serving suggestions:
Serve hot with a slice of crusty bread on the side for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Rich, Earthy, Herbaceous, Umami