Delicate liver soufflé with cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   The first thing you need to do is peel the onions and chop them finely. Carrots need to be peeled, washed and grated on a coarse grater. Then, put the frying pan on high heat and wait for it to heat up. Pour in a little vegetable oil, the oil should also warm up. Add onions and carrots. Fry for a few minutes until soft. About two to three minutes.

2. STEP 2

   

   Then let's move on to the eggs. Carefully separate the yolks from the whites.

3. STEP 3

   

   Place the liver in a blender bowl (you can use any liver, I used turkey liver, it is not large in size, so I didn’t even cut it. If you use beef, cut it into small pieces). We also send a clove of garlic, egg yolks and cream there (cream can be taken of any fat content or replaced with milk).

4. STEP 4

   

   We also send the fried onions and carrots there and chop everything well until smooth.

5. STEP 5

   

   Add a little ground black pepper to the resulting minced meat. Salt to taste. And flour. Mix well with a spatula so that there are no lumps.

6. STEP 6

   

   Add a pinch of salt to the whites and beat until stiff peaks form. Whipping the whites separately will make the soufflé more tender and airy. Add them to the liver dough and mix gently.

7. STEP 7

   

   Grease the baking dish with vegetable oil. And pour the resulting dough into it. Place in an oven preheated to one hundred and eighty degrees. Bake for about forty minutes.