Milzsuppe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
spleen
|
* |
| 1 | each |
onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 5 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
spleen
|
* |
| 1 | each |
onions
chopped |
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.2 | l |
water
|
|
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.
