Lamb and Spring Vegetable Broth

If you can get lambs’ tongues and a pair of sweetbreads, blanch and poach them, and then peel and dice, and add to the soup for the last few minutes. Otherwise, make the soup with vegetables and lamb.

The recipe is based on the one we were served at Kokejane in Belgium, cooked by Solange de Brouwer. The stock is best made the day before, so that it can be de-greased by chilling and removing the layer of fat.