Creamy Liver and Brain Soup

Introduction & Inspiration

This is a great organ soup to try out that takes just minutes to prepare. The combo of liver and brain doesn't disappoint when it comes to furnishing a nutrient dense and flavoursome soup. It has such a light, creamy, almost mousse-like texture to it. It's the perfect way to add some valuable nutrients into your meals without it feeling difficult to eat.

The addition of crispy Parma ham flakes, gives the soup a wonderful bacon flavour which marries so well with the other ingredients.

Give it a go. You'll be glad you did!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less Than 30 Minutes

Serving Size

1 x Bowl of Creamy Liver and Brain Soup

Main Ingredients:

90g Veal Liver

90g Pig Brains - Poached

40g Oven Roasted Bone Marrow

130ml Bone Broth

Salt To Taste

Garnish (Optional)

10g Crispy Parma Ham Flakes or Beef Crackling

Sprig of Parsley

Recipe Instructions

Pre heat the oven to 80c.

Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl.

Add the bone broth and oven roasted bone marrow to a pan on medium heat. Once the ingredients are both warm, remove the pan from the heat and add the mixture to a high speed blender.

Add the liver, salt and brains to the blender and blend all the ingredients together until smooth.

Pour the mixture into a medium sized pan through a sieve (to catch any silvery membrane bits from the liver) and cook on low-medium heat for 3 minutes, stirring continuously. Increase the heat slightly and cook for one more minute until nice and hot. Continue to stir as the soup will begin to congeal otherwise.

Once the liver and brain soup is cooked, pour the pan contents back into the blender and re-blend the soup briefly to ensure a super smooth texture for serving.

Pour the soup into the warmed bowl and sprinkle the soup with a little crispy Parma Ham Flakes (or beef crackling) and top with a sprig of Parsley (optional).

Enjoy your nutrient dense liver and brain soup!

Tips

Ideally, purchase your offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.

Check out my Oven Roasted Bone Marrow, Brains - Poached and Bone Broth - Pressure Cooker, Crispy Parma Ham Flakes and Beef Crackling recipes for instructions on how to make all of these.

If you do not have any veal liver then you can substitute with lamb or beef liver.

If you do not have any bone marrow then you can substitute with lard or tallow.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

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