Cream of the liver-Soup

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. 

Preparation:To prepare the soup - Cream of the liver or liver calf beef brush from the films, wash and chop into small cubes.  Then the liver a little brown in butter with finely chopped onions and roots - leek.  Add 100 ml of water or broth and cook the liver with vegetables under cover for 30 - 40 minutes.  Then grind the soup into a puree with blender. Separately, prepare a 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 liver, 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.