Sweetbread Soup

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.