Sweetbread in Cardamon Cream

• 1 lb (.5 kg) sweetbreads
• 20 asparagus tips
• 15 shiitake mushrooms
• 1 cup (225 ml) diced carrots
• 1 cup (225 ml) diced onions
• 1/2 cup (125 ml) diced celery
• 1/4 cup (60 ml) diced shallots
• 6 fresh garlic cloves
• 1/4 cup (60 ml) green cardamon pods
• 1/2 cup (125 ml) dry white vermouth
• 1-1/2 cups (350 ml) cream
• 1 sprig thyme
• 1 bay leaf
• 1-1/2 cups (350 ml) chicken or veal stock
• olive oil
• salt and pepper

1. Dice the carrots, celery, onion, garlic, and shallots into 1/4 inch squares.
2. Saute them in hot oil.
3. Add a sprig of thyme and bay leaf.
4. Remove from heat and place sweetbread on top.
5. Season on both sides with salt and pepper.
6. Place a tbsp of butter on top of each piece and bake at 375 degrees (200 C.) for 30 minutes or until evenly firm.
7. While the sweetbreads are braising, blanch the asparagus tips in boiling salted water, then cool them in ice water to keep them green and crisp.
8. Cut the stems off the mushroooms.
9. Take the stems and add them to the vegetables in the sweetbread pan.
10. Slice the mushroom caps into 1/4 inch strips and saute them in hot olive oil, with a whole clove of garlic until golden.
11. Discard the garlic, season with salt and pepper, and set aside.
12. Place sweetbreads on a plate to cool down and add vermouth and cardamon pods to the pan with the vegetables.
13. Reduce by half and add stock.
14. Reduce by half again.
15. Add cream and season to taste.
16. Strain into a sauce pan.
17. Reduce until it reaches a light and creamy consistency (not thick, but rather brothy).
18. Remove fat, skin, and dry parts from the sweet breads, and slice.
19. Add sliced sweetbreads, asparagus, and mushroooms.
20. Bring to a boil.
21. Serve in deep soup bowls.

shiitake mushrooms, carrots, onions, celery, shallots, garlic, green cardamon, cream, thyme, bay leaf, chicken, olive oil, salt

Taken from online-cookbook.com/goto/cook/rpage/000080 (may not work)