Liver puree soup

Don't like the liver? The recipe I am proposing will change the way you think about the liver. This easy, dietary liver puree soup will take its well-deserved place on your menu. Tasty and healthy!

Ingredients

• Liver - 400 Grams
• Meat Broth - 500 Milliliters
• Butter - 4 Tbsp. spoons
• Flour - 2 Art. spoons
• Carrots - 1 Piece
• Leek - 1 Piece
• Parsley root - 1 Piece
• Yolk - 2 Pieces (for dressing)
• Cream (milk). - 1 Glass (for refueling)
• Salt - 1 To taste

Directions

1. Remove the films from the liver, rinse well and cut finely. Then cut the carrots, parsley root and leek into small pieces.
2. Fry the liver together with vegetables in oil. Add a little broth and simmer for half an hour over medium heat, covering with a lid. Then grind the resulting mass with a blender.
3. For dressing - fry flour in a pan with two tablespoons of oil, add broth and boil for 15 minutes. Filter the resulting sauce, add chopped liver, stir and bring to a boil. If the soup is very thick, you can dilute it with broth.
4. Salt and at the end of cooking season the soup with yolks, whipped with cream (milk). Before serving, I decorate the dish with herbs. Greens can be any, according to your taste. And, of course, don't forget the croutons! They are a must for this soup.