Bullshot Soup with Pâté Toasts

Bullshot Soup with Pâté Toasts


Bullshot Soup with Pâté Toasts

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.