California Farm Lamb Liver Soup
Hobby Horseman
@HobbyHorseman
Flavorful Lamb Liver Soup with orzo, mint, garlic, cilantro, lovage, carrot, onion, tomato, green poblano pepper, salt and beaten egg.
Ingredients
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1/2 pound lamb liver, sliced thin, veins removed, about 12 slices, optional soak in milk overnight if you prefer a milder lamb flavor
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1/4 cup orzo
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1 red onion, quartered
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1 tomato, quartered
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1 carrot, sliced in thin discs
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1 fresh farm egg, beaten
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1 Tsp chopped mint, dried or fresh
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1 Tsp chopped cilantro, dried or fresh
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1 Tsp chopped lovage dried or fresh
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1 Tsp chopped oregano, dried or fresh
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4 cups chicken broth
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4 cups water
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Sprinkle salt, paprika powder and pepper to taste
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Equipment: cast iron dutch oven with lid
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Cost: liver $2, vegetables $2, broth, other $2, 4 dinners, $1.50 each
Cooking Instructions
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1
Bring onion, tomato, poblano pepper, orzo and carrot ingredients to a slow boil with thin liver slices in cups of chicken broth and water. Turn to simmer and taste.
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2
When the white orzo kernels start floating to the top, add herbs, garlic, and simmer 15 more minutes.
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3
Taste piece of liver and vegetable ingredients, for tenderness. Add beaten egg to broth in soup, stir, serve.
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I teach people to grow food at home indoors in pots, and outdoors in pots, planter boxes, gardens, then, cook it, and preserve it, the way I learned from my farmer grandparents and parents and friends.
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