Submitted by: Sanja Andreevska
A soup that can be served as either a first or main course. The fried fegatini are so delicious that even if you do not normally like chicken livers you will find yourself loving them in this soup.
Pasta Soup with Chicken Livers
Makes 4 – 6 Servings
- 115 g (4 oz / 2/3 cup) chicken livers, thawed if frozen
- 3 sprigs each fresh parsley, marjoram and sage
- leaves from 1 fresh thyme sprig
- 5-6 fresh basil leaves
- 15 ml (1 tbsp) olive oil
- knob (pat) of butter
- 4 garlic cloves, crushed
- 15-30 ml (1-2 tbsp) dry white wine
- 2 x 300 g (11 oz cans) condensed chicken consommé
- 225 g (8 oz / 2 cups) frozen peas
- 50 g (2 oz / ½ cup) dried pasta shapes, e.g. farfalle
- 2-3 spring onions, diagonally sliced
- salt and ground black pepper
- Cut the chicken livers into small pieces with scissors. Chop the herbs.
- Heat the oil and butter in a frying pan, add the garlic and herbs, with salt and pepper to taste, and fry gently for a few minutes. Add the livers, increase the heat to high and stir-fry for a few minutes until they change color and become dry. Pour the wine over the livers, cook until the wine evaporates, then remove from the heat and taste for seasoning.
- Pour both cans of chicken consommé into a large pan and add water as directed on the labels. Add an extra can of water, then stir in a little salt and pepper to taste and bring to the boil.
- Add the frozen peas and simmer for 5 minutes. Add the small pasta shapes and bring back to the boil, stirring. Simmer, stirring often, until the pasta is only just al dente: about 5 minutes.
- Add the fried chicken livers and spring onions and heat through for 2-3 minutes. Taste for seasoning. Serve immediately, in warmed bowls.