Name: Creamy Chicken Liver Soup
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb about 450 g chicken livers, cleaned and trimmed; 4 cups about 950 ml chicken broth; 1 cup about 240 ml heavy cream; 2 tablespoons about 30 ml unsalted butter; 1 teaspoon about 5 ml salt, or to taste; 1/2 teaspoon about 2.5 ml black pepper, or to taste (optional)

Pin2

2 Shares

Creamy Chicken Liver Soup

Print Recipe Pin Recipe

Cook Time 30

Total Time 30

Servings

Calories 350 kcal

Ingredients

1 lb about 450 g chicken livers, cleaned and trimmed
4 cups about 950 ml chicken broth
1 cup about 240 ml heavy cream
2 tablespoons about 30 ml unsalted butter
1 teaspoon about 5 ml salt, or to taste
1/2 teaspoon about 2.5 ml black pepper, or to taste (optional)

Instructions

Sautéing Chicken Livers: In a large skillet over medium heat, melt the butter. Add the chicken livers and sauté until they are browned on the outside but still slightly pink in the middle, about 3-4 minutes per side. Season with salt and optional black pepper during cooking.
Blending: Transfer the sautéed chicken livers to a blender, along with 1 cup (about 240 ml) of chicken broth. Blend until smooth.
Combining: Pour the liver mixture back into the skillet or a soup pot. Add the remaining 3 cups (about 710 ml) of chicken broth and bring the mixture to a simmer over medium heat, stirring constantly.
Adding Cream: Once the soup reaches a simmer, reduce the heat to low and stir in the heavy cream. Warm through, ensuring not to boil, to keep the cream from curdling.
Final Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serving: Serve the soup hot, optionally garnished with a sprinkle of fresh herbs like parsley or chives for color and flavor.