There is one rule in liver soup: the liver goes in last. Boiled for more than ten minutes it turns rubbery and gives off that metallic bitterness. Build the base of the soup first and add the liver in the final ten minutes.
Ingredients
For the soup
For the egg-lemon thickening
For the top
Method
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Prepare the liver
Remove the membrane and cut the liver into 1 cm cubes, then leave it in a sieve.
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Build the base
Cook the onion and carrot in butter for 5 minutes, add the flour and cook for 2 minutes.
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Add the water
Pour in the hot water a little at a time, whisking, and simmer for 15 minutes.
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Add the liver
Add the diced liver and cook for 8 minutes only. Add the salt at this point.
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Temper
Whisk the egg yolk with lemon, warm it with hot soup and pour it into the pan, stirring. Turn off the heat at the point of boiling.
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Serve
Serve with parsley and pepper flakes.
Tips
- Do not salt before the liver goes in; early salt toughens it.
- If the membrane is left on, rubbery pieces stay in the soup. It lifts off easily with the back of a knife.
- Taste after eight minutes: cut open, the liver should still be faintly pink inside, not grey.
Nutrition
Values are per serving and approximate.