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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Creamy Liver Soup

Introduction & Inspiration

Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year!

I hope you'll try this new way of eating liver, so that you too benefit from everything this wonderful nutrient dense ingredient has to offer.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less Than 30 Minutes

Serving Size

1 x Bowl of Creamy Liver Soup

Main Ingredients:

150g Veal Liver

50g Oven Roasted Bone Marrow

130ml Bone Broth

Lard or Tallow for Frying

Salt To Taste



Crispy Parma Ham Powder

Sprig of Parsley (Optional)

Serving Suggestion - Optional

2 x Slices of Tripe Bread (or other PKD 'Bread' without egg)

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.


Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver.


Add all the ingredients to a high speed blender and blend together until nice and smooth (if the ingredients are all cold, then the mixture may look a little speckled with white but this is fine and will resolve once the fat has melted).


Pour the mixture into the pan and cook on low-medium heat for 3 minutes, stirring continuously.


While the soup is cooking, heat up a pan with a little lard or tallow. Once the fat has melted, add the bread.


Fry the bread in the hot fat, turning it over from time to time with the spatula, while continuing to stir the liver soup.


After 3 minutes, increase the heat to medium and cook for a further minute until the soup is nice and hot. Remove from the heat.


Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving bowl from the oven and pour in your hot soup.


Sprinkle the soup with a little crispy Parma ham powder and top with a sprig of Parsley (optional). Serve with the crispy PKD bread.


Enjoy your nutrient dense creamy liver soup!


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, Bone Broth - Pressure Cooker, Tripe Bread and Crispy Parma Ham Powder 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, tallow or pork brains.


Adjust the bone broth amounts for a thicker or thinner soup, based on your preference.


Crispy Pulled Pork Bread also goes wonderfully with this soup!

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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