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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
3 Hours, 30 Minutes
Diets
As I was cleaning out my freezer, I found a package of sweetbreads. I decided to slow cook it in water because I remembered having it by a friend and loving it. As it was cooking, the heady aroma emanating reminded me of a rich chicken soup, so I tasted the water and was amazed by the rich flavors. Hence this soup idea was born!
3 tablespoons + 3 tablespoons oil, such as Gefen Cottonseed Oil, divided
1 onion, diced
1 celeriac, cubed
1 parsnip, cubed
1 zucchini, cubed
10 cups water
2 potatoes, cubed
1 teaspoon Gefen Salt
1 pound sweetbreads, cubed
3/4 cup Gefen Potato Starch
1 soup bag (such as Wrap ’n Boil)
In a large pot, heat three tablespoons oil over medium-high heat. Add the onions, celeriac, parsnip, and zucchini and sauté for 10 minutes.
Add the water, potatoes, and salt. Bring to a boil, then reduce heat to medium. Place the sweetbreads in a soup bag and add to the pot. Cook for three hours.
Let the soup cool a bit. Remove the soup bag and set the sweetbreads aside. Use an immersion blender to blend the soup until smooth.
Add potato starch to a shallow dish and roll the sweetbreads in it to coat.
In a large skillet, heat remaining three tablespoons oil. Sauté sweetbreads for two to three minutes per side, until golden brown.
Add a few croutons to each bowl right before serving.
Photography and Styling by Yossi and Malky Levine
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Hi, does this soup freeze well? and can i put in chicken bones or turkey bones for flavor instead of the sweetbreads?
Yes, you can freeze it and you could replace with bones.