Barley Soup with Sweetbreads and Asparagus

Ingredients

• Bouillon according to No. 1
• 4 tbsps. of sweetbreads cut in small pieces
• 1 tbsp. of flour
• % cup of rice
• % cup of asparagus cut in small pieces
• 1% pts. of water
• 1 tsp. of butter

Method

1. 1

   Put the rice on the stove with 1 cup of cold water, heat it and strain and add the required quantity of water.

2. 2

   Boil slowly for 1 hour, add bouillon, then boil for another 0.5 hour.

3. 3

   During this time, boil the asparagus in a small quantity of salt water until tender; the sweetbreads should also simmer in salt water for about 5 minutes.

4. 4

   Strain the soup, add the parsley and sweetbreads, stir the yolk of an egg with some asparagus liquor until smooth, heat the soup again and stir into it the yolk of the egg.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 180. The excerpt below is the record exactly as published.

BARLiEY SOUP WITH SWEETBREADS AND ASPARAGUS. Ingredients for 1 pint. Yolk of an egg 4 tbsps. of sweetbreads cut in Bouillon according to No. 1, 2, small pieces 3 or 6 1 tbsp. of flour % cup of rice % cup of asparagus cut in small 1 tsp. of butter pieces 1% pts. of water

Cook this with the app: pantry check, scaling, and the assistant.