This soup originates from when the farm pig came to it’s day of reckoning. It is still popular in some parts of Wales today.
- Prepare the liver by cutting into small pieces
- Slice the onions, add to liver and simmer in 1.75 litters (3 pints) water for one and a half to two hours
- Peel and slice the potatoes before adding to the broth and simmer for a further 30 minutes
- Season with salt and pepper to taste.
- Strain and serve piping hot.