Milzsuppe (spleen soup)

4 servings

Ingredients

Quantity Ingredient
250 grams Spleen (8 3/4 oz)
1 Onion, chopped
A small bunch parsley, chopped
50 grams Butter (3 1/2 Tbsp)
2 tablespoons Flour
1½ litre Water or meat broth (approx. 1 1/2 qts)
Salt to taste
Pepper to taste

Directions

Combine half of the parsley with the onion, and lightly brown in butter. Stir in the flour, and then add water or broth. Scrape the spleen, and then add it to the pot. Briefly bring to a boil, then add salt and pepper. Add the remainder of the parsley just before serving.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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