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1
Dice the carrots, celery, onion, garlic, and shallots into 1/4 inch squares.
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2
Saute them in hot oil.
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3
Add a sprig of thyme and bay leaf.
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4
Remove from heat and place sweetbread on top.
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5
Season on both sides with salt and pepper.
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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.
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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.
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8
Cut the stems off the mushroooms.
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9
Take the stems and add them to the vegetables in the sweetbread pan.
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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.
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11
Discard the garlic, season with salt and pepper, and set aside.
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12
Place sweetbreads on a plate to cool down and add vermouth and cardamon pods to the pan with the vegetables.
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13
Reduce by half and add stock.
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14
Reduce by half again.
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15
Add cream and season to taste.
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16
Strain into a sauce pan.
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17
Reduce until it reaches a light and creamy consistency (not thick, but rather brothy).
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18
Remove fat, skin, and dry parts from the sweet breads, and slice.
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19
Add sliced sweetbreads, asparagus, and mushroooms.
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20
Bring to a boil.
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21
Serve in deep soup bowls.
