Sweetbread Soup

Prized by gourmets throughout the world, sweetbreads are the thymus glands of veal, young beef, lamb and pork.

• Ready In: 6 hrs
• Serves: 4

Ingredients

• 4  sweetbreads
•  cold water
• 2  tablespoons butter
• 2  onions, sliced
• 3  carrots, diced
• 1  head cabbage, shredded
• 3  tablespoons flour
• 4  cups  stock, boiling
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup  asparagus tips, cooked

Directions

1. Cover sweetbreads with cold water and soak for 3 to 4 hours changing the water 2 or 3 times.
2. Drain and cover again with fresh cold water; heat to boiling and cook 2 minutes.
3. Remove from water and place on a clean towel to drain.
4. Cut away bits of skin and veins with a knife, being careful not to break the sweetbreads, then cut them into 2 inch pieces.
5. Melt butter in saucepan and add onions, carrots and cabbage; simmering about 10 minutes.
6. Add flour and stir until blended, then add stock.
7. Stir until mixture is well blended, seasoning with salt and pepper.
8. Cover and simmer 45 minutes.
9. Add sweatbreads and continue cooking for 30 minutes or until tender.
10. Serve garnished with asparagus tips.