Creamy Vegetable Soup with Crispy Sweetbread Croutons

Malky and Yossi Levine Malky and Yossi Levine
Leave a review

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!

3h 30m 8-10
Easy Vegetarian Pescatarian No Refined Sugar Passover Meat

Directions

Prepare the Soup

  1. In a large pot, heat three tablespoons oil over medium-high heat. Add the onions, celeriac, parsnip, and zucchini and sauté for 10 minutes.

  2. 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.

  3. 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.

Prepare the Croutons

  1. Add potato starch to a shallow dish and roll the sweetbreads in it to

    coat.

  2. In a large skillet, heat remaining three tablespoons oil. Sauté sweetbreads for two to three minutes per side, until golden brown.

  3. Add a few croutons to each bowl right before serving.

Credits

Description:
Photography and Styling by Yossi and Malky Levine

Suggested Recipes

Explore

creamy kosher for passover Malky and Yossi Levine Pesach vegetable soup
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Simie Buchler •

do you clean the sweetbreads before putting them in

Raquel Malul Kosher.com Team •
Reply to Simie Buchler

It is recommended to:
Before cutting or cooking, place the raw sweetbreads in a bowl of cold water and let them soak in the refrigerator for about 1 to 2 hours, changing the water once or twice. This removes any impurities and loosens the outer membrane. Rinse them thoroughly under cold running water afterward.
The 3-hour boil will have made the outer membrane incredibly easy to remove. Use your fingers or a paring knife to gently peel away the thin, outer white membrane, veins, and any hard bits of gristle/fat. They should slide right off, leaving you with just the smooth, tender meat.

miryam koth •

Hi, does this soup freeze well? and can i put in chicken bones or turkey bones for flavor instead of the sweetbreads?

Raquel Malul Kosher.com Team •
Reply to miryam koth

Yes, you can freeze it and you could replace with bones.