Liver dumpling soup
Step 1
Place the meat in a saucepan with 1 liter of cold water and bring to a boil. Peel the onion, carrot, and parsley root, add to the saucepan, and simmer for 1.5 hours.
Step 2
Grind the liver with melted butter, egg yolks, and breadcrumbs. Add the whipped egg whites, pepper, and salt to taste. Mix gently.
Step 3
Strain the broth. Set the cooked meat aside for later use. Using a teaspoon, drop the liver mixture into the boiling broth and cook until the dumplings float to the surface. Ladle the soup into bowls and garnish with parsley.
The most delicious quenelles de brochet are undoubtedly served in Lyon, where pike quenelles were invented. But we're a long way from Lyon, and we have our own pike. And no one can stop us from making quenelles at home—even if it's against the pike's orders.
Mushroom soup with meatballs is one of those first courses that's quick and easy to prepare, without any broth. So, if you're collecting such recipes, consider adding another one to your culinary collection. Incidentally, despite its apparent simplicity, this mushroom soup has its own unique features. First, note that the meatballs contain pistachios, which add a unique texture to the meatballs. Second, the vegetables (onions and carrots) are sautéed along with the mushrooms, which perfectly enhances the flavor of the dish. And, of course, you can't do without your favorite potatoes, which contribute to the soup's unique density. So, after a first course like this, you'll simply not need a second course!