Liver is just not going to happen for me. It’s just not. I thought about brazening out this Chicken Liver thingy with Pickled Onions exactly once and then I remembered the last time I did that (Sardine Rillettes) and just decided to take a mulligan. I just can’t. I mean I know I just skipped Celery Root Puree and Roasted Cauliflower Soup last month but seriously guys, these things are what my nightmares are made of. If I was going to make it I should have made it when my dad was here because he not only likes chicken livers but always seems to have some hanging around. Oh well, can’t say I’m really that sad about it.
Something I did make while he was here though was this Leek & Potato Soup that I missed out on from before I joined FFWD. Super simple, super delicious, and I got to use my immersion blender which is still fun for me. The shine definitely hasn’t worn off that one yet. I’ve made Julia Child’s Leek & Potato Soup before and Dorie’s was a little more involved, but not by much. I’m always shocked by the amount of flavor those simple little leeks add to everything – yum! I don’t know if you noticed but you can see a little bowl of gougeres peeking in from the side of the pic and the Lemon Cake Pie I made for dessert cooling in the background. That pie is amazing – AMAZING! We made it in a cooking class like two years ago and I still can’t get over how cool it is. If you’re looking for something simple and delicious, give that a try.
I did have to crisp up some bacon to top the soup so it wouldn’t be a totally meatless meal (Tristan hates that) but I will never complain about adding bacon to something. I know I will definitely make this soup at least once every winter for the rest of my days and I’m pretty much 100% certain I wouldn’t say that about the Chicken Livers so… no regrets!