Soups Recipes - Tuscan Chicken Liver Soup

Ingredients

• 200 g/7 oz/1 3/4 cups chicken livers, trimmed and chopped

• 15 g/1 tbsp unsalted (sweet) butter

• 1.75 liters/3 pts/7 1/2 cups chicken stock

• 225 g/8 oz/1 cup arborio or other risotto rice

• Salt and freshly ground black pepper

• 30 ml/2 tbsp chopped parsley

• Freshly grated Parmesan cheese

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Method:

1. Fry (sauté) the chicken livers in the butter for about 2-3 minutes until pink and almost firm.

2. Put the stock in a large saucepan and bring to the boil. Add the rice, reduce the heat and simmer for 12 minutes.

3. Add the chicken livers and their juice and continue to cook for 4 minutes. Season to taste and stir in the parsley.

4. Ladle into soup bowls and sprinkle with the Parmesan cheese before serving.