Ingredients with Measurements:
- 1 lb. liver, sliced
- 2 large onions, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 tbsp. olive oil
- 1 tsp. dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add sliced onions and minced garlic to the pot and sauté until onions are translucent.
3. Add sliced liver to the pot and cook until browned on both sides.
4. Pour in beef broth and water, and add dried thyme.
5. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
6. Use an immersion blender to blend the soup until smooth (optional).
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing onions and liver
- Bring soup to a boil, then reduce heat to simmer for 20 minutes
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Protein: 28g
- Carbohydrates: 8g
- Fiber: 2g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth
- Fresh thyme can be used instead of dried thyme
Variations:
- Add diced potatoes to the soup for a heartier meal
- Substitute chicken liver for beef liver
- Add a splash of red wine to the soup for extra flavor
Tips and Tricks:
- Make sure to slice the liver thinly for even cooking
- Use an immersion blender to blend the soup until smooth for a creamier texture
- Serve with crusty bread for dipping
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in a pot on the stove over medium heat until heated through
Presentation Ideas:
- Serve in a bowl with a sprinkle of fresh thyme on top
Garnishes:
- Fresh thyme
- Croutons
Pairings:
- Red wine
Suggested Side Dishes:
- Crusty bread
- Salad
Troubleshooting Advice:
- If the liver is tough, try soaking it in milk for 30 minutes before cooking to tenderize it
Food Safety Advice:
- Make sure to cook the liver to an internal temperature of 160°F to ensure it is safe to eat
Food History:
- Liver and onion soup is a traditional dish in many European countries, including Germany and Poland.
Flavor Profiles:
- Savory, earthy, and slightly sweet
Serving Suggestions:
- Serve hot as a main course for lunch or dinner
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