Potage aux foies de volaille a l'Anglise - Chicken liver soup?

Gratis Dictum:

Here's a little something i have been working on for a while.  I will
quote the original recipe first, and then explain my dilemma, happily
resolved, and the changes i made to the recipe.

Potage aux foies de volaille a l'Anglise
(Chicken liver soup - English)

--

Mix 7 & 1/8 cups brown stock into 2 & 1/2 oz. blond roux and bring to
the boil.

Add 9 oz. chicken livers cut into slices and quickly sauted in 2 oz
butter to seal the outside.

Allow to cook for 15 minutes then remove the livers, pound them well and
replace the puree in the soup.

Pass through a fine sieve, season well with pepper and finish at the
last moment with 1/2 cup Madeira.

Garnish:  4 & 1/2 oz. light colored chicken liver, finely sliced and
sauted in a little butter added just before serving.

Le Guide Culinaire, A. Esocffier.

--

My first problem was the recipe did not read well, i could not
understand it on my first reading.

I came to think the chicken livers must be sliced and then sauted
separately, while the 'soup' of brown stock and roux simmer and thickens.

Naturally i added a bit of thinly sliced garlic as i sauted the sliced
chicken livers, reserving some few for the garnish.
There seems no good reason except to 'brown' the livers to cook them
separately for 15 minutes as the original recipe seems to imply.

After a nice 'browning' of the already dark meat, i placed them in the
simmering soup and then proceeded to go through the next few steps of
pureeing the liver & soup & adding the wine & garnish.  I used a slotted
spoon and a food processor rather than the pounding and the sieve.

For taste alone this turned out ok, but a plate or bowel of a hot liquid
just puts me off.  Soup! insipid liquid.  Now i like a good hearty stew
or nice big minestrone or other types of soups one can actually eat,
rather than sip daintily.

So i began to tinker, sauted the sliced chicken livers with sliced white
of leek as well as garlic, when done i transferred them to the 'soup' i
had made with a home made fish stock and roux.  Then simmered the whole
thing for 15 minutes, before adding a half cup of gallo chenine blanc
and serving, eliminating the pureeing all together and seeing no need
for a garnish of whole chicken livers.  Though just cause  i like them i
offered a bowl of my own garlic herb croutons with the soup.

Now im thinking onion soup and/or leek and potato soup with chicken livers.

Onion soup made with shrimp stock instead of beef, and add the chicken
livers and shrimp?
--
Joseph Littleshoes
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