MKR recipe episode 12: Leberknödelsuppe

3 weeks ago 3

Prep time: 45mins + refrigeration

Cook time: 2 hours, 30 mins

Serves four.

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Ingredients

Chopped flat leaf parsley, to garnish

Broth

2 osso bucco

2 carrots, chopped

2 celery sticks, chopped

2 brown onions, chopped

4 garlic cloves, chopped

1 bunch flat leaf parsley

4 fresh bay leaves

½ tsp black peppercorns

2 litres water

Leberknoedel

4 slices day old white bread

250ml warm milk

1 tbs olive oil

1 large brown onion, chopped

½ bunch flat leaf parsley leaves, finely

chopped

500g beef liver, coarsely chopped

1 egg

1 tbs dried majoram

2 tsp salt

1 tsp ground black pepper

Method

1. To make broth, place all ingredients in a large stock pot and. Bring to a boil. Simmer, stirring occasionally, for about 2 hours or until reduced to 1 litre. Strain through a fine sieve into a large saucepan. Season.

2. To make Leberknoedel, cut bread into cubes and place in a large bowl. Pour over the milk and toss to ensure bread is evenly covered. Set aside for 30 minutes to soak.

3. Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent. Stir in parsley. Transfer to a processer with soaked bread mixture and remaining ingredients. Pulse to form a coarse puree. Transfer to a bowl and refrigerate for 30 minutes.

4. Roll tablespoons of liver mixture into balls and place on a tray lined with baking paper.

5. Bring broth to a simmer. Add Leberknoedel and poach for about 20 minutes or until cooked through.

6. Divide broth and Leberknoedel among serving dishes. Garnish with parsley.