Liver Gnocchi Soup

Peel onion, dice finely. Clean carrot and celery, rinse, cut into tender strips. Clean leek, rinse, cut into fine rings.

Melt butter, sauté vegetables for 5 min.

Add clear soup, season with nutmeg, salt, pepper, cook for 5 to 10 min.

For the liver gnocchi, rinse the liver under cold running water, dry it, run it through a fine mincer or chop it very finely.

Add butter, egg and lemon zest, peel onion, dice very finely and fold in. Whisk the ingredients until smooth, season with pepper, salt, nutmeg and marjoram.

Stir the liver mixture with breadcrumbs, cut liver dumplings with a teaspoon, add to the boiling soup, simmer for 5 to 10 minutes.

Serve the soup sprinkled with chives.

Add breadcrumbs.

Our tip: Always use fresh chives if possible!

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