Kidney Soup

• 8 oz (250 g) shin of beef
• 1 lb (500

Cut the beef and kidney into small pieces. Melt half the butter in a heavy-based pan and brown the meat and kidney, onions and parsley. Add the stock, salt and pepper and bring to the boil; skim well, cover and simmer for 3 hours, skimming occasionally.

Strain the soup and set some of the kidney pieces aside. Pass the remaining meat through a sieve or blend in a liquidiser. Melt the res