I eat soup almost every day. Recently, I had a sleepiphany - lentil soup with some form of liver. I am not sure if I want dumplings, meatballs, diced sauteed bits, or a puree. I think I want a bit of sweet/sour as well, but not peppery.
Today I made a little over a quart - using a cup of lentils, some shallots, celery, carrot, bay leaf, garlic, brown honey mustard, chicken base, and Schaller&Weber liver pate (a smooth, high-quality liverwurst). I put the wurst in last, thinking that because of its fattiness it would melt but it broke down into flecks. I didn't puree the pot because I wanted to maintain some structure to the lentil and diced carrot. Were I to do it the same way again, I'd puree the wurst in broth or water before adding it to the pot. But this is not the ideal version and I don't think I'll continue in the wurst vein. .
I am now thinking I'd like meatballs or half-inch cubes of liver, stirfried with a soy/teriyaki flavor until crusty-brown with a maximized Maillard reaction. Mushrooms would go well with lentils and liver, I think, but I want to nail down the form and preparation of the liver first. I looked online for any similar soup recipes but came up empty.
Chicken liver or beef liver? Semi-freeze in order to grind or dice? Any other ideas?