Chicken Liver Soup
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INGREDIENTS 3 hard-boiled eggs
6 chicken livers
2 tablespoons butter
1 medium onion
3 tablespoons butter, melted
3 tablespoons flour
1 cup purée of spinach
1 pint chicken broth
1 cup light cream
Pepper, salt, and celery salt, to taste
1 tablespoon tarragon
Chopped parsleyBoil the eggs almost hard. Lightly fry the chicken livers in 2 tablespoons butter.
Chop the onion together with the eggs and the chicken livers. Blend 3 tablespoons melted butter with 3 tablespoons flour. Add to the spinach purée and combine mixture. Place in a soup pot and add the chicken broth and light cream. Season with salt, pepper, celery salt, and tarragon, to taste. Heat well and serve in soup plates with sprinkling of chopped parsley for garnish.
Makes 6 servings