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Congregation Beth El 
   Newton, Massachusetts
The Sephardic
   Minyan of Newton at 
   Congregation Beth-El   
                       
   

    GERMAN CALVES' LIVER SOUP

  • ˝ pound calves' liver
  • 3 tbsp pareve margarine
  • Salt and pepper to taste
  • ˝ teaspoon dried tarragon (optional)
  • 1 small onion, diced
  • 1 tbsp chopped fresh parsley
  • 2 tbsp flour
  • 1˝ quarts beef or chicken broth
  • 2 egg yolks, beaten
  • 1 tsp Cognac (optional)
  • Croutons made from 3 slices toasted bread
  1. Lightly broil and slice the liver. Then sauté it in a tablespoon of margarine for 10 minutes. Add salt and pepper and tarragon, if using, to taste. Remove from pan.
  2. In a heavy saucepan, sauté the onion in the 2 remaining tbsp of margarine. When the onion is golden, add the parsley and the liver. Cover and Simmer over low heat 5 minutes
  3. Add the flour, mix thoroughly, and slowly add the beef or chicken broth. Let simmer, covered, a few minutes.
  4. Before serving, strain the soup through a cheesecloth and whip in the mixed egg yolks and Cognac, if using.
  5. Serve with toasted croutons.
 

 ENJOY! 

 

 

 

 

 

 

 

 

Source: The Jewish Holiday Kitchen by Joan Nathan


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