John Myers
Contents
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Ingredients
The liver dumplings
- 100 g Chicken liver
- 100 g Stale white bread
- 75 ml Milk lukewarm
- 1 piece Onion small
- 1 piece Egg
- 1 Tablespoon (level) Dried marjoram
- 1 Tablespoon (level) Lemon zest
- Salt and pepper
The soup - without pictures
- 0,5 piece Freshly cooked cauliflower
- 20 g Butter
- 1 tablespoon Flour
- 1 tablespoon Grained vegetable broth *
- 100 ml Cream
- Salt and pepper
....also
- 3 tablespoon Breadcrumbs
- Clarified butter for frying
- The green of two spring onions
Instructions
The liver dumplings
- Chop the chicken liver - a leftover from the liver sausage production * - very small. Cut the white bread into cubes and pour the lukewarm milk over it. Let rest until the bread is moistened.
- Peel the onion and dice it very small. Mix the bread with the liver, egg, diced onion and the spices and finally add the lemon zest. Season to taste with salt and pepper.
- Bring the water to the boil, add a little salt and form small dumplings about the size of a mirabelle with damp hands. Soak this in the boiling water and let it simmer for about 10-15 minutes. Take out and let cool.
The cauliflower soup - without photos
- Cut half the cauliflower into small pieces and cook in lightly salted water until cooked. Puree the cauliflower so that individual pieces of cauliflower can still be seen.
- Make a sear from butter and flour and use it to thicken the soup. Season with grained vegetable stock, salt and pepper and refine with cream.
The finish
- Roll the liver dumplings in breadcrumbs and fry them in hot clarified butter until golden brown.
- Pour the soup into preheated plates, place a few of the dumplings on top and garnish with the green onions, which have been cut into fine rings.
- * Links to sausage: Poultry liver sausage with walnuts and spice mixes: Grained vegetable broth reloaded - easy to make yourself
Nutrition
Serving: 100gCalories: 328kcalCarbohydrates: 25.9gProtein: 9.9gFat: 20.6g
