Sopa de Hígado (Liver Soup) is a traditional Spanish recipe for a classic soup of finely chopped or liquidized chicken liver in a white wine, onion, bell pepper, garlic clove and bread base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Liver Soup (Sopa de Hígado).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
220g chicken livers, cleaned
500ml water
250ml white wine
1 large onion, chopped
1 green (or yellow) bell pepper, chopped
1 garlic clove, finely chopped
120g stale bread chunks (or rice or thin noodles, broken into pieces)
flour, for dusting
freshly-ground black pepper, to taste
oil for frying
chopped parsley or spring onions, to garnish
Method:
Clean and prepare the liver then dust with flour and season with black pepper. Slice into fairly thin strips then heat oil in a pan and fry for about 6 minutes, or until golden brown all over.
Add a little oil to another pan and use to fry the onion and bell pepper for about 6 minutes, or until soft. Now add the water and white wine along with the garlic. Bring to a simmer, add the liver and cook for a further 4 minutes then add the bread chunks and cook until soft (you can also use rice or noodles).
Take off the heat and either liquidize or take the liver out and chop finely. Return to the pan and allow to heat through. Ladle into soup bowls, garnish with spring onions or parsley and serve.
)
