Saffron Cream Soup with Sweetbreads*

*Cream of saffron au Ris de Veau Simmer the sweetbreads in the vegetable soup and the wine. Remove from the heat and cool in the clear soup. Clean the sweetbreads thoroughly and pick them into roses.

Bring the stock to the boil with the fresh cream, add the finely diced shallot and saffron threads, season to taste with salt and freshly ground pepper.

Fry the sweetbreads in the hot butter, season and stir into the soup with the chives.

Finally, lighten the soup with the whipped cream.

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