Chicken liver puree soup with potatoes

Step-by-step cooking

1. Step 1:

   

   For the recipe, I used two large potatoes, if the tubers are smaller, then you can take three pieces. Peel the potatoes, cut into large pieces and rinse well. Finely chop is not necessary, since we will still grind everything in a blender. I cut one potato into 8 pieces.

2. Step 2:

   

   Pour the potatoes into a small saucepan (a saucepan designed for 1.5 liters is enough) and pour cold water so that it just covers it. We put it on the fire, wait for boiling and cook for 15 minutes on medium heat. Do not forget to remove the foam as it appears just before boiling.

3. Step 3:

   

   Prepare the vegetables. To do this, onions and carrots need to be cleaned and cut into large pieces. I cut the carrot lengthwise into 4 parts and also cut each onion into 4 parts.

4. Step 4:

   

   Heat vegetable oil in a frying pan and pour in vegetables (onions, carrots) and chicken liver at once. The fire is big. Fry for 15 minutes, during this time you need to stir everything three times, not necessarily anymore. On high heat, the liver will remain juicy, and it also does not need to be salted immediately so that it does not harden. We will add salt to the almost ready soup.

6. Step 5:

   

   Add fried vegetables with chicken liver to a saucepan with already cooked potatoes. We do not drain the water from the potatoes.

7. Step 6:

   

   Now we are actively interrupting everything with an immersion blender, trying not to allow large pieces of the soup components to remain unbroken. Add salt and mix.

8. Step 7:

   

   Now pour milk into the mass and add butter. Return the pan to the stove, bring it to a boil over low heat while stirring. Turn off the fire. The soup is ready. You can serve it with any fresh herbs.