When I made my last meatloaf, I only used half of the liver I had defrosted. The other half I cooked, to preserve it till I was ready to eat it, too. Then Monday rolled around -- Cinco de Mayo! :-) I know, "soup of the day" SHOULD have been tequila, but I had my really-authentic Mexican cookbook out, so I checked the index for "liver."
JACKPOT. Only one liver recipe was listed, but WHAT A WINNER! Outrageously easy, too.
SOPA DE HIGADO
1 qt. beef stock
your favorite thickener -- I use konjac flour
1/2 c. dry sherry
Cook the liver in bacon grease. Puree it with part of the stock. Add the rest of the stock. Bring to a simmer, and whisking constantly, sift in the konjac flour (or whatever) slowly till it begins to thicken a little. Add salt and pepper to taste. Stir in the sherry when you serve it.