Lamb liver soup

Directions

1. After removing the membrane from the lamb’s liver, it is cut into pieces about the size of a hazelnut. ≈ 3 min
2. The sheep’s ears are thoroughly washed in water, then cut into small pieces. ≈ 3 min
3. The parsley is washed and drained, then chopped. ≈ 3 min
4. The chervil is washed separately from the parsley and then chopped. ≈ 3 min
5. The tomatoes are peeled and seeded, then cut into small pieces. ≈ 3 min
6. Once these preparations are complete, the tomatoes, onion, lamb ears, liver, and fat are placed in a pot, covered with water, and cooked until the water has reduced. ⏱ ≈ 10 min
7. Next, warm water (or beef broth) is added. ⏱ ≈ 10 min
8. Once the mixture begins to simmer, the rice and chopped parsley are added. ⏱ ≈ 10 min
9. After seasoning with salt and pepper, the pot is left uncovered so that the soup can continue to cook over low heat. ⏱ ≈ 40 min
10. Once the soup has reduced by half, the chopped leeks are added. ⏱ ≈ 10 min
11. Finally, the soup is served. ≈ 2 min