Sweetbread Soup Recipe

Name: Sweetbread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sweetbreads; cold water; 2 tablespoons butter; 2 onions, sliced; 3 carrots, diced; 1 head cabbage, shredded; 3 tablespoons flour; 4 cups stock, boiling; 1 teaspoon salt; 1/8 teaspoon pepper; 1 cup asparagus tips, cooked

Servings: persons

4 sweetbreads
cold water
2 tablespoons butter
2 onions, sliced
3 carrots, diced
1 head cabbage, shredded
3 tablespoons flour
4 cups stock, boiling
1 teaspoon salt
1/8 teaspoon pepper
1 cup asparagus tips, cooked

1
Cover sweetbreads with cold water and soak for 3 to 4 hours changing the water 2 or 3 times.
2
Drain and cover again with fresh cold water; heat to boiling and cook 2 minutes.
3
Remove from water and place on a clean towel to drain.
4
Cut away bits of skin and veins with a knife, being careful not to break the sweetbreads, then cut them into 2 inch pieces.
5
Melt butter in saucepan and add onions, carrots and cabbage; simmering about 10 minutes.
6
Add flour and stir until blended, then add stock.
7
Stir until mixture is well blended, seasoning with salt and pepper.
8
Cover and simmer 45 minutes.
9
Add sweatbreads and continue cooking for 30 minutes or until tender.
10
Serve garnished with asparagus tips.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 sweetbreads, cold water, 2 tablespoons butter, 2 onions, sliced, and more.

Yes, Sweetbread Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweetbread Soup

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