Ingredients
Scale
- 1 pound beef liver
- 4 cups beef or chicken stock
- 2 carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon bay leaf
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the onion and garlic, sauté until fragrant.
- Add the carrots and cook for a few more minutes.
- Pour in the stock and bring to a boil.
- Add the liver, thyme, bay leaf, salt, and pepper.
- Reduce heat and let simmer for about 30 minutes.
- Remove the liver, let cool, then chop finely.
- Return the chopped liver to the broth and serve.
Notes
- Best served warm with crusty bread.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 300mg