Sweetbread Soup

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READY IN: 6hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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