Milzsuppe (Spleen Soup) Recipe

Step 1

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.

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

Things You'll Need

  • 250g Spleen (8 3/4 oz)
  • 1 Onion, chopped
  • A small bunch parsley,
  • -chopped
  • 50g Butter (3 1/2 Tbsp)
  • 2tb Flour
  • 1 1/2l Water or meat broth (approx.
  • -1 1/2 qts)
  • Salt to taste
  • Pepper to taste

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