Bayerische Leberkloese (Bavarian Liver Dumpling Soup)
I don’t care for liver, but I do love liver dumplings. This recipe is truly delicious.
Ingredients
1 pound calves or chicken liver
2 eggs
2 tablespoons minced parsley
1 tablespoon chopped onion
1 tablespoon chopped celery leaves
2 slices stale bread, moistened in water
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups beef broth
Instructions
- Remove any skin or connective tissue from the livers. Put into blender or processor and puree the livers with all the remaining ingredients except the beef broth.
- Chill the mixture in a plastic bag.
- When it is cold, roll into balls the size of walnuts.
- Heat broth to a simmer and poach the dumplings in the broth for 5 to 8 minutes.
