Gänselebersuppe (Goose Liver Soup)

Goose liver soup is often enjoy during the Christmas season. In most households, goose is served for Christmas dinner. As a little taste of the delicious meal to come, the liver is made into a soup and served to family members and guests as an appetizer.

3 1/2 cups Chicken Broth
1/2 lb Goose Liver
2 Egg Yolks
1/2 cup Heavy Cream
4 teaspoons white Port Wine
4 teaspoons Armagnac or Cognac
Salt (to taste)
1 Truffle

Add the chicken broth to a large soup pot. Bring the chicken broth to a boil then remove from heat. Keep the pot covered so that the broth remains hot.

In a frying pan, cook the liver (add a little butter or oil to the pan so the liver doesn't stick). Allow liver to cool somewhat, then press the liver through a strainer or colander to break it down. Add the egg yolks and cream to the liver and mix until combined. Add this mixture to the hot (but not boiling) chicken broth. Mix together until creamy.

Add the port wine, armagnac (or cognac), and salt to the soup.

Chop the truffle into small pieces. Fill 4 soup bowls with the soup, and top each with truffle pieces.