Oma and Opa are visiting from Germany.
Oma likes to cook and more importantly knows how to cook. I like to take advantage of this and pick up a few recipes along the way.
As a child I always liked Leberknoedelsuppe. So, much to my husbands dismay I thawed out lamb liver and ran it through the food processor, so today we can enjoy this traditional Bavarian dish!
We do indeed eat most parts of the animals we butcher, including innerds. I got the older kids started a bit to late on this food group and they tent to have plans for the evenings I serve kidney, liver or heart.
I truly believe this is a case of mind over matter.
If I was to serve you this dish not sharing the list of ingredients, you are most likely to enjoy it. If you help me prepare it, you will probably go hungry .
This would surely be my husbands choice, but since he takes being a role model very serious, he does slurp the soup with a content smile on his face, and so do the wee ones.
If you are an adventurous eater, please let me know, I would be glad to share the recipe for liver dumpling soup.
No lambs jet, but BIG udders, I am on my way out to get the lambing pen ready for the ewe that looks like she is about to burst. Usually they stay in the pasture, but it has been cold and snowing, so she will move where she has her own shelter, peace and quite.... and probably be the last one to lamb!
2 comments:
I like live, I like heart, I like kidneys, but I'm sorry Shepherdess, I just cannot get my head round the idea of liver soup. Good on your husband though, to eat it so the kids aren't put off.
DB
I love leberknoedelsuppe having been born in Salzburg and living there and Germany until I was 10. It's second only to goulash with knoedel. I could eat that until I explode!
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