Nierensuppe

Name: Nierensuppe (Kidney Soup)
Cuisine: Germany
Ingredients: 2 tablespoons of flour; 2 or 3 shallots; 1 or 2 calves’ kidneys; 2 quarts of good stock; 2 yolks of egg, mixed herbs, salt and pepper; 2 yolks of egg, mixed herbs, salt and pepper; 2 yolks of egg, mixed herbs, salt and pepper; 2 yolks of egg, mixed herbs, salt and pepper; 2 or 3 tablespoons of milk. Croûtons of fried bread.; 2 or 3 tablespoons of milk. Croûtons of fried bread.; 2 or 3 tablespoons of milk. Croûtons of fried bread.

Kidney Soup

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 quarts of good stock
1 or 2 calves’ kidneys
2 or 3 shallots</

Europe
Germany
Spicy
Soup

Method

Slice the calves’ kidneys, and cook in hot butter, with the chopped shallot and herbs, seasoning with salt and pepper. When slightly brown, sprinkle with the flour, and stir till the whole browns. Add to the hot stock and simmer for 30 minutes. Before serving, dilute the yolks of egg with a little warm milk, and stir into the soup. Serve with dice of bread, fried in butter.