Ingredients with Measurements:
- 1 pound of beef liver, sliced into small pieces
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 4 cups of beef broth
- 1 cup of milk
- 2 tablespoons of butter
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced beef liver to the pot and cook until browned on both sides.
3. Add the diced potatoes and beef broth to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the potatoes are tender.
4. Remove the soup from heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and add the cup of milk. Stir well and heat over low heat until the soup is heated through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 28g
Protein: 18g
Substitutions for ingredients:
- Beef liver can be substituted with chicken liver or pork liver.
- Beef broth can be substituted with chicken or vegetable broth.
- Milk can be substituted with heavy cream or coconut milk.
Variations:
- Add chopped carrots and celery to the soup for added flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add a pinch of paprika or cumin for a spicier flavor.
Tips and tricks:
- Be sure to slice the liver into small pieces to ensure even cooking.
- Use an immersion blender for easier and quicker blending.
- If the soup is too thick, add more broth or milk until desired consistency is reached.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve soup in a bowl with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or milk until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the liver thoroughly to avoid any risk of foodborne illness.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Liver and potato soup is a traditional dish in many European countries, including Germany and Poland.
Flavor profiles:
Savory, earthy, creamy
Serving suggestions:
Serve hot with a side of crusty bread and a salad.
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Taste: Savory, Rich, Earthy, Herbaceous, Umami