Kidney Soup Recipe
Kidney Soup Recipe with Kidneys, Stock, Celery, Carrot, Butter, Onion and Herbs.
INGREDIENTS
2 pints (1.2 litres) Vegetable Stock
4 oz (100g) Kidneys
1 Celery Stick
1 Carrot
1 oz (25g) Butter
1 Onion or Leek
Small bunch of Fresh Herbs
Salt & Pepper
1 dessertspoon Plain Flour
METHOD
Clean the celery, peel the carrot and cut them into small pieces. Wash and dry the kidneys, remove any core, cut into slices, then chop.
Peel and slice the onion or leek thinly. Heat the butter, put in the onion and fry for 2 or 3 minutes, add the kidney and fry together until nicely browned. Then add the stock very gradually and stir until it boils. Remove any scum.
Add the herbs tied in a piece of muslin, and a sprinkling of salt & pepper and simmer gently for one hour.
Remove the herbs. Mix the flour to a thin liquid with a little water, add it to a few tablespoons of the soup. Stir this into the soup and continue stirring until it has boiled gently for 4 minutes. Taste and add more seasoning if required. Serve very hot.
Enough for 4 people.
Based on the Kidney Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).