About the Recipe
Sauté the onions and garlic in the fat until translucent. Add all other ingredients but the wine. Simmer on low until lightly brown but still some pink; do not overcook! Turn off heat, add the wine, and stir well.
Cool. Remove bay leaves and put through a food processor, blender, or Vita Mix until smooth.
Serve with crackers or on sourdough toast.
We highly recommend sourcing your chicken liver from a regenerative farm for the cleanest, most nutrient-dense meat. Some of our favorites are Triple E Farms, Reverence Farms, and Polyface Farm. Even better, find a local farm near you!
Follow along in Maureen's kitchen as she makes this nourishing and healing breakfast soup!