Sweetbread Soup Recipe
Sweetbread Soup is an exceptional recipe with garden veggies, herbs all soaked well in chicken stock. Soft potatoes seasoned in chicken fat, with fresh chives and oregano has always been my favourite. Even after the herbs are removed, the Sweetbread Soup retains the smell till the first bite.
Ingredients
2 or 3 pairs veal sweetbreads
2 medium onions, thinly sliced
3 tablespoons sliced leek (white only)
2 carrots, thinly sliced
2 tablespoons rendered chicken fat and/or butter
2 tablespoons rice flour
8 cups brown chicken stock
1 bay leaf
1 sprig each thyme and oregano
1 teaspoon salt
1/4 teaspoon white pepper
3 potatoes, scrubbed and sliced
1 small cabbage, shredded
Minced fresh chives
Paprika
Directions
Cover sweetbreads with ice water and refrigerate 30 minutes.
Trim, slice and set aside.
Brown onions, leek and carrots in chicken fat and sprinkle with flour.
Cook, stirring, 2 minutes.
Add stock, herbs, salt and pepper and reserved sweetbreads.
Cover, bring to boil, lower heat and simmer 10 minutes.
Add potatoes, bring back to boil and simmer 10 minutes.
Add cabbage and cook over medium heat 5 minutes.
Discard herbs, adjust seasonings and sprinkle with chives and paprika.
Trim, slice and set aside.
Brown onions, leek and carrots in chicken fat and sprinkle with flour.
Cook, stirring, 2 minutes.
Add stock, herbs, salt and pepper and reserved sweetbreads.
Cover, bring to boil, lower heat and simmer 10 minutes.
Add potatoes, bring back to boil and simmer 10 minutes.
Add cabbage and cook over medium heat 5 minutes.
Discard herbs, adjust seasonings and sprinkle with chives and paprika.
