Bavarian Liver Dumpling SoupI received a request for a liver dumpling soup recipe so here it is. My recipe will make 8 dumplings. 2 dumplings per person is an ample serving as the dumplings are quite large and filling.
Leberknoedelsuppe1/2 onion250g toast bread without crust 1 dessert spoon oil 1 egg 1 egg yolk 1 tsp sharp mustard 125ml milk 150g calves liver, washed and very finely chopped either by hand or with a kitchen machine dried marjoram freshly ground salt and pepper freshly ground nutmeg a knife point of grated lemon rind i.e. a very small piece 1 dessert spoon finely chopped parsely thin strip of lemon rind 1 bay leaf Peel and finely chop the onion. Heat the oil in a pan and fry the onions until soft and opaque. Cube the toast bread into 1cm cubes and place in a bowl. Whisk the egg, egg yolk and mustard together. Heat the milk in a pan and pour over the egg mixture. Pour the whisked mixture over the cubed bread and mix well. Add the calves liver, onion, pinch of marjoram, salt, pepper, nutmeg, grated lemon rind and parsley to the mixture and mix well. With damp hands, form 8 dumplings. Bring a pan of salted water to the boil. Add the lemon rind and bay leaf. Place the dumplings carefully in the water and let them simmer very gently for 8 minutes. Remove with a slotted spoon and leave to drain on kitchen paper. Serve in hot clear broth.
Cooks TipsIf preferred you can use chicken or turkey liver. For fried dumplings place the dumplings in a deep fat fryer at 160 degrees C until golden brown. Leave in the hot soup broth for 5 minutes before serving. You can also make smaller dumplings, coat in breadcrumbs and then fry in the deep fat fryer. Enjoy my liver dumpling soup recipe.
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