Milzsuppe (Spleen Soup)
- Cuisine: German
- Yield:
Milzsuppe (Spleen Soup) ingredients
- 250 g Spleen (8 3/4 oz)
- 1 Onion, chopped
- A small bunch parsley, chopped
- 50 g butter (3 1/2 Tbsp)
- 2 T flour
- 1 1⁄2 l Water or meat broth (approx. 1 1/2 qts)
- Salt to taste
- pepper, to taste
Cooking Milzsuppe (Spleen Soup)
1. Combine half of the parsley with the onion, and lightly brown in butter.
2. Stiri in the flour, and then add water or broth.
3. Scrape the spleen, and then add it to the pot. Briefly bring to a boil, then add salt and pepper.
4. Add the remainder of the parsley just before serving.
5. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
6. 1976.
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