Spanish Liver Soup Recipe
Ingredients
| Calf's liver | 1 (Whole) | |
| Pork liver | 1 (Whole Stock To Cover) | |
| Oil | 4 Tablespoon | |
| Onion | 1 , minced | |
| Green pepper | 1 , minced | |
| Cloves | 2 (Whole) | |
| Cinnamon | 1⁄4 Teaspoon, ground | |
| Caraway seeds | 1⁄4 Teaspoon, ground | |
| Saffron | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Nutritional yeast | 3 Tablespoon |
Directions
Arrange livers at bottom of pot.
Cover with cold stock.
Cover pot.
Simmer gently about 30 minutes, or until tender.
Remove livers.
Cut into small cubes.
Arrange them at bottom of casserole.
Pour oil over liver.
Add onions and green peppers.
Mix remaining ingredients with stock.
Pour into casserole.
Cover.
Bake at 350° F. for 30 minutes.
Cover with cold stock.
Cover pot.
Simmer gently about 30 minutes, or until tender.
Remove livers.
Cut into small cubes.
Arrange them at bottom of casserole.
Pour oil over liver.
Add onions and green peppers.
Mix remaining ingredients with stock.
Pour into casserole.
Cover.
Bake at 350° F. for 30 minutes.
Chef
