PREP + COOK TIME 25 MINUTES SERVES 4
2 tablespoons olive oil
1 large brown onion (200g), sliced thinly
1.5 litres (6 cups) beef stock
80ml (⅓ cup) vodka
1 small seeded baguette (175g), sliced diagonally in 1cm slices
cooking oil spray
1 clove garlic, peeled, halved lengthways
180g chicken liver pâté
1 Heat oil in a medium saucepan over medium heat; cook onion, stirring occasionally, for 10 minutes or until soft and browned lightly. Stir in stock; bring to the boil. Stir in vodka; season to taste.
2 Meanwhile, coat both sides of bread slices with cooking oil spray. Toast bread on a heated oiled griddle pan (or grill or barbecue) over high heat for 1 minute each side or until golden brown. Rub hot toast with garlic; spread toast with pâté. Season with pepper.
3 Ladle soup into large mugs, bowls or heatproof jars; top with pâté toasts.
It’s best to use a good-quality store‑bought or homemade beef stock for this recipe.
Rather than chicken liver, you can use your favourite pâté, if you like.