Liver puree soup

1 serving


Rinse the chicken liver and cut into small pieces. Peel the onions, carrots and parsley roots, rinse, grind, put in a pan with half of the warmed oil and fry lightly. Then add the liver and continue to fry for another 5 minutes, after which pour in a little strained broth and simmer until tender. Wipe the finished products using a food processor or manually through a sieve. Brown the flour in warmed oil, dilute with a small amount of warm broth, rub thoroughly so that there are no lumps, pour into the rest of the broth and boil for 15-20 minutes. After that, put a mash of vegetables and liver in the soup, stir thoroughly until homogeneous mass forms, boil for another 5-10 minutes and strain. Season the finished soup with a mixture of egg yolks and hot milk, salt and serve with croutons