Main Page
Fast and tasty
Chicken liver puree soup with potatoes

Creamy Chicken Liver and Potato Soup

A soup with a delicate, creamy texture — a first course just for you. It's made from simple ingredients, tastes like pâté, and has a pleasant creamy flavor. Good for kids and adults alike. Serve it with dark or white bread, or with croutons, which suit a soup of this consistency perfectly. It's delicious warm or cold. Garnish with any fresh herbs — that's always a sure bet.

sharlis

Recipe author

Composition / ingredients

Servings:

Chicken liver

200

Potatoes

Carrots

Onion

Milk

100

Butter

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 32 % 7 g

Carbohydrates 41 % 9 g

121 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

For this recipe I used two large potatoes; if your potatoes are smaller, use three. Peel the potatoes, cut them into large pieces, and rinse well. There's no need to chop them finely, since we'll blend everything anyway. I cut one potato into 8 pieces.
Step 2:

Put the potatoes into a small pot (a 1.5-quart one is plenty) and add cold water, just enough to cover them. Set it over the heat, wait for it to come to a boil, and cook for 15 minutes over medium heat. Don't forget to skim off the foam as it forms, right before it boils.
Step 3:

Prepare the vegetables. Peel the onion and carrots and cut them into large pieces. I cut each carrot lengthwise into 4 and each onion into 4 as well.
Step 4:

Heat the vegetable oil in a skillet and add the vegetables (onion, carrots) and chicken liver all at once. Keep the heat high. Fry for 15 minutes, stirring three times during that time — no more is needed. Over high heat the liver stays juicy; don't salt it right away, or it will toughen. We'll add salt to the nearly finished soup.
Step 5:

Add the fried vegetables and chicken liver to the pot with the already-cooked potatoes. Don't drain the water off the potatoes.
Step 6:

Now blend everything thoroughly with an immersion blender, working to leave no large unblended chunks of any of the soup's components. Add salt and stir.
Step 7:

Now pour the milk into the mixture and add the butter. Return the pot to the stove and bring to a boil over low heat, stirring. Turn off the heat. The soup is ready. Serve with any fresh herbs.

A delicious, hearty lunch in the form of a puréed soup. If you've never made this before, I highly recommend trying it — and if you have, make it again!