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Liver Ginger Soup
This soup is perfect for a pick-me-up at home or to pack in a thermos on the go. If you are just warming up to liver, start by using only an ounce or less. You can always work your way up! Although any type of liver can be used, chicken liver is a relatively mild choice. The ginger cuts through the liver flavor but is not as spicy after cooking. For some heat, reserve a little raw ginger to add to the blender after the soup is cooked.
Serves 1
Prep Time: 1 minute
Cook Time: 4 minutes
Ingredients
- 1¼ cups chicken broth (preferably the gelatinous, homemade version)
- 1 teaspoon gelatin (if needed to gel broth)
- A finger’s worth of ginger, sliced
- 2 ounces liver
- 1 heaping teaspoon (or more) coconut oil or ghee
- Salt, to taste
Instructions
- If your broth does not jiggle/gel when cooled, add gelatin and let stand for 5 minutes to allow gelatin to bloom.
- Add broth, ginger, liver, coconut oil or ghee, and salt to pot. Cook over medium-high heat until broth is hot and liver is (mostly) cooked through. If you used gelatin, the temperature of the liquid should get to at least 180° F.
- Pour contents of pot into a blender and mix on medium-high speed until ginger and liver are pulverized.
- Pour through a fine-mesh strainer into a pint jar or thermos for later use, or enjoy immediately.
Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.
Photo © Janine Farzin
Published in the Journal of Health and Healing™
Summer 2023 | Volume 47, Number 2
Copyright © 2023 Price-Pottenger Nutrition Foundation, Inc.®
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