GERMAN CALVES' LIVER SOUP

• ½ pound calves' liver
• 3 tbsp pareve margarine
• Salt and pepper to taste
• ½ teaspoon dried tarragon (optional)
• 1 small onion, diced
• 1 tbsp chopped fresh parsley

• 2 tbsp flour
• 1½ quarts beef or chicken broth
• 2 egg yolks, beaten
• 1 tsp Cognac (optional)
• Croutons made from 3 slices toasted bread

1. Lightly broil and slice the liver. Then sauté it in a tablespoon of margarine for 10 minutes. Add salt and pepper and tarragon, if using, to taste. Remove from pan.
2. In a heavy saucepan, sauté the onion in the 2 remaining tbsp of margarine. When the onion is golden, add the parsley and the liver. Cover and Simmer over low heat 5 minutes
3. Add the flour, mix thoroughly, and slowly add the beef or chicken broth. Let simmer, covered, a few minutes.
4. Before serving, strain the soup through a cheesecloth and whip in the mixed egg yolks and Cognac, if using.
5. Serve with toasted croutons.

 ENJOY! 

Source: The Jewish Holiday Kitchen by Joan Nathan