Products for soup: Cream of the liver: 400 g of liver, 500 grams of meat to the broth, 4 tablespoons butter 2 tablespoons flour, 1 carrot, parsley, onions - Leeks, for filling - 2 eggs, 1 cup cream or milk.
To prepare soup - Cream of the liver or liver beef calf from the clean film, wash and cut into small cubes. Then the liver slightly brown in butter with finely chopped onions and roots - leek. Add 100 ml of water or broth and cook the liver with vegetables, covered for 30 - 40 minutes. Then chop puree soup in blender with.
Separately, prepare the white sauce for soup - puree. Little brown flour with two tablespoons of butter, 4 cups broth, spread and cook for 20 minutes. Then strain the sauce, add the puree livers, stir and bring soup to a boil (if the soup turns out very thick, add broth). After this season the soup egg yolks, mixed with cream (or milk) and slices of butter.
When serving soup to the table serve small croutons and fresh herbs.
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