Sweetbread Soup

Bries Suppe

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 or 3 calvessweetbread
  • stock (2 pints)
  • 2 onions
  • 2 or 3 carrots
  • 1 cabbage, asparagus tips, salt and pepper


Soak the sweetbread in cold water for 3 or 4 hours, changing the water occasionally. Put them in a saucepan of cold water, and bring to the boil for exactly 2 minutes. Remove from the water and lay them on a clean cloth to drain. With a knife, carefully remove bits of skin and veins, being careful not to damage the thin membrane which covers the sweetbread.

Slice the vegetables with the exception of the asparagus, and shred the cabbage. Melt some fat in a saucepan, and when hot add the vegetables and simmer till they begin to brown. Sprinkle with flour, stir well till this also begins to brown. Cover with the boiling stock, and simmer for ½ an hour or a little longer. Add the sweetbread, cut in 2 inch lengths, and simmer very gently for 30 to 35 minutes, till the sweetbread is quite tender. For serving, remove the pieces of sweetbread from the stock, put them in a soup tureen and strain the soup through a sieve over them. The soup is garnished with cooked asparagus tips and croûtons of fried bread.