Amish Aragonese Soup Recipe

Ingredients:
FOR 4

1/2 POUND LAMBS' LIVER
1 TEASPOON OF FLOUR
2 PINTS OF HOT BEEF STOCK
1 oz OF GRATED WHITE CHEESE - YOUR CHOICE
2 CLOVES OF GARLIC
OLIVE OIL
SALT

GARNISH : 4 SQUARES OF TOAST ( OR CROUTONS )
AND CHOPPED PARSLEY

Directions:
Heat some olive oil in a frying pan and cook the peeled, chopped garlic and 2 sprigs of chopped parsley for 1 minute. Add the finely chopped liver and fry until golden brown. Turn the liver and avoid over-cooking. Work in th flour and continue to cook for 2 minutes. Put the hot beef stock and the grated cheese in an oven-proof pot, add the liver and the contents of the frying pan. Add a pinch of salt and place the pot in a pre-heated oven at 190C - 375F - gas mark 5 for 10 minutes. Add the toasted bread to the soup a few minutes before removing from the oven. If you prefer smooth soup, the soup could be blended before the toasted bread is added. Place back in the oven for a few minutes to soften the toast. Sprinkle with chopped parsley.

Amish Aragonese Soup Recipe

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