Liver Cream Soup

Liver Cream Soup - Russian Soup Recipe

How to Cook & Prepare Liver Cream Soup:

400 g veal or beef 1 carrot
liver 1 pearsley root
500-600 g meat for 1 leek
stock 2 egg yolks
4 tblsps butter 1 cupful cream or milk
2 tblsps flour salt

Peel the skin off the liver and remove any gall ducts. Cut the liver into small chunks and sauté slightly in 2 tablsepoonsful of butter together with the thinly sliced carrot, parsley and leek. Cover and simmer in ½ cupful of water or stock for 30 to 40 minutes. Pass the liver through the mincer 2 or 3 times and then rub through a sieve. In a separate saucepan, make a white stock sauce by blending 2 tablespoonsful of flour and 2 tablespoonsful of butter. Stir in 4 cupsful of stock, simmer for 20-30 minutes and then strain. Stir in the sifted liver and bring to the boil. If the soup is too thick, add stock. Combine slightly beaten egg yolks with hot cream or milk; heat in a heavy saucepan but do not boil. Before serving garnish the soup with this mixture. Separately pass small croutons.

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