Ingredients with Measurements:
- 1 pound of beef liver, sliced
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes
- 4 cups of beef broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the sliced liver and cook until browned on both sides, about 5 minutes. Remove from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
4. Add the can of diced tomatoes, beef broth, dried basil, and dried oregano to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return the soup to the pot.
7. Add the browned liver back to the pot and let it simmer for an additional 10 minutes.
8. Season the soup with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 228
Fat: 11g
Carbohydrates: 10g
Protein: 23g
Sodium: 1,200mg
Fiber: 2g
Sugar: 5g
Substitutions for ingredients:
- Beef liver can be substituted with chicken liver or pork liver.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add diced potatoes or carrots to the soup for extra texture.
- Use vegetable broth instead of beef broth for a vegetarian version of the soup.
- Add a splash of heavy cream to the soup for a creamier texture.
Tips and Tricks:
- Be sure to brown the liver well before removing it from the pot. This will give it a nice flavor and texture.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
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 until heated through.
Presentation Ideas:
Serve the soup in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread or garlic bread
Suggested Side Dishes:
Green salad or roasted vegetables
Troubleshooting Advice:
If the soup is too thick, add more beef broth to thin it out.
Food Safety Advice:
Be sure to cook the liver thoroughly to avoid any risk of foodborne illness.
Food History:
Liver and tomato soup is a traditional dish in many European countries, including Italy and Hungary.
Flavor Profiles:
Savory, slightly sweet, and tangy
Serving Suggestions:
Serve the soup as a main dish for lunch or dinner.
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