Soup with liver quenelle


  • 50 grams softened butter
  • 1 egg
  • 70 grams breadcrumbs
  • 250 grams pork livers
  • 2 tablespoons chopped parsley
  • 0,5 onions
  • grated zest of a lemon
  • salt
  • pepper
  • 1 teaspoon oregano
  • 2 liters of meat broth

Preparation method (receipt)

Grind the onion, beat soft butter until air cream. Add the egg, bread crumbs, salt, pepper, marjoram, lemon zest, onion and chopped liver, mix thoroughly. Let stand 10 minutes. Boil the broth, using two teaspoons gently lowered into the broth small dumplings, cook over low heat 10 minutes, stirring Serve sprinkled with parsley.

butter egg breadcrumbs liver parsley onion lemon salt pepper oregano beef broth