Creamy Chicken Liver and Potato Soup

Tender, tasty, made from affordable products — for lunch. Chicken liver puree soup tastes like pate and has a pleasant creamy taste. Suitable for children and adults. Delicious warm or cold. You can decorate the soup with any fresh herbs — this is always a win-win option.
cook time: 25 min
Logan Winslow
Creamy Chicken Liver and Potato Soup

Nutrition Facts (per serving)

121
Calories
7g
Fat
9g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Onion 2 pc
Salt to taste
Butter 30 g
Milk 100 ml
Potato 2 pc
Carrot 2 pc
Vegetable oil 30 ml
Chicken liver 200 g

Recipe instructions

Step 1

Step 1
How to make chicken liver puree soup? Prepare all products. The liver can be either fresh or frozen (defrost it in the refrigerator first). For the recipe, I used two large potatoes; if the tubers are smaller, you can use three. Peel the potatoes, cut them into large pieces and wash them well. There is no need to chop finely, since we will still grind everything in a blender. I cut one potato into 8 pieces.

Step 2

Step 2
Pour the potatoes into a small saucepan (a 1.5-liter saucepan is enough) and fill with cold water until it just covers them. Place on the fire, wait for it to boil and cook for 15 minutes over medium heat. Donʼt forget to remove the foam as it appears just before boiling. Once the potatoes are done, remove the pan from the heat.

Step 3

Step 3
While the potatoes are cooking, prepare the vegetables. To do this, onions and carrots need to be peeled and cut into large pieces. I cut the carrots lengthwise into 4 pieces and each onion also cut into 4 pieces. Heat vegetable oil with a high smoking point in a frying pan.

Step 4

Step 4
Place vegetables (onions, carrots) and chicken liver together. The fire should be quite strong. Over high heat, the liver will remain juicy, and there is no need to salt it so that it does not harden. Fry for about 15 minutes (maybe less or more), during which time you need to stir everything several times (three were enough for me). Make sure that the liver and vegetables are fried, but not burnt. Reduce heat if necessary. It is also important not to overcook the liver, otherwise it will be dry.

Step 5

Step 5
To check if the liver is ready, you can break one piece with a spatula. If there is blood inside the liver, then hold it for a couple more minutes. Add the fried vegetables with chicken liver to the pan with the already cooked potatoes. Do not drain the water from the potatoes.

Step 6

Step 6
Now we actively blend everything with an immersion blender, trying not to allow large pieces of the soup components to remain unbroken. Add salt and mix.

Step 7

Step 7
Pour milk into the mixture and add butter. Return the pan to the stove and bring to a boil over low heat while stirring. Turn off the fire. The soup is ready. Can be served with any fresh herbs.

Additional rubrics

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