Sweetbread Soup

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. 1

   Cover sweetbreads with cold water and soak for 3 to 4 hours changing the water 2 or 3 times.

2. 2

   Drain and cover again with fresh cold water; heat to boiling and cook 2 minutes.

3. 3

   Remove from water and place on a clean towel to drain.

4. 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. 5

   Melt butter in saucepan and add onions, carrots and cabbage; simmering about 10 minutes.

6. 6

   Add flour and stir until blended, then add stock.

7. 7

   Stir until mixture is well blended, seasoning with salt and pepper.

8. 8

   Cover and simmer 45 minutes.

9. 9

   Add sweatbreads and continue cooking for 30 minutes or until tender.

10. 10

    Serve garnished with asparagus tips.