4 tablespoons olive oil
2 tablespoons flour
5 large tomatoes
5 cups water
100 g chicken liver
salt — to taste
pinch of dried thyme
Heat in a deep saucepan 3 tablespoons of olive oil, add the flour and cook it a few minutes, stirring occasionally.
Grate the tomatoes on a grater and place in a saucepan with flour. Cook, stirring constantly, 10-15 minutes. Then pour in the water and wait until the mixture slightly thickens. Then, whisk it with a blender.
Heat the pan with the remaining olive oil. Put the diced liver and cook until it is browned on all sides. Add the liver, tomato soup, salt and mix.
Put the soup on low heat for a few minutes, so he is well warmed. Before serving, sprinkle the soup with dried thyme.