Click on the image, above to submit to Pinterest.
Pasta Soup with Chicken Livers
Pasta Soup with Chicken Livers is a traditional British recipe for a classic soup of chicken livers in a garlic and herb base with chicken consomme that's finished with peas and pasta shapes. The full recipe is presented here and I hope you enjoy this classic British version of: Pasta Soup with Chicken Livers.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Herb RecipesChicken RecipesBean RecipesBritish Recipes
This is a classic soup of chicken livers in a chicken consomme, herb and garlic base finished with peas and pasta shapes.
Ingredients:
115g chicken livers
1 tbsp olive oil
knob of butter
4 garlic cloves, crushed
3 sprigs of fresh parsley
3 sprigs of fresh marjoram
3 fresh sage leaves, finely shredded
leaves from 1 sprig fresh thyme
6 fresh basil leaves, chopped
2 tbsp dry white wine
1.5l chicken consommé (tinned is fine)
225g fresh or frozen peas
50g dried pasta shapes (eg farfalle or conchiglie)
3 spring onions, sliced
salt and freshly-ground black pepper, to taste
Method:
Trim the livers and remove any ducts and tubules then cut into small pieces. Heat together the oil and butter in a frying pan, stir in the garlic and herbs then season to taste. Fry the mixture gently for a few minutes then add the livers.
Increase the heat then stir-fry the mixture for a few minutes, or until the livers change colour. Now pour the wine into the pan and continue cooking until all the liquid has evaporated. Remove the liver mixture from the heat and adjust the seasonings to taste.
Pour the chicken consommé into a large pan then bring to a boil. Add the peas, bring back to a simmer and cook for 5 minutes before adding the pasta. Bring the soup back to a boil, stirring all the while.
Reduce to a simmer and cook, stirring frequently, until the pasta is just al dente (about 8 minutes) then add the cooked chicken livers and the spring onions. Allow to heat through for 3 minutes. Adjust the seasonings to taste and serve ladled into warmed soup bowls and accompanied by crisp-fried bread.
