Kidney Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 oz (250 g) shin of beef
  • 1 lb (500 g) ox kidney
  • 2 oz (50 g) butter
  • 4 oz (125 g) onions, coarsely chopped
  • 1 dessertspoon chopped parsley
  • 4 pints (2.5 litres) brown meat stock
  • Salt and pepper
  • 1 oz (25 g) flour
  • 1 tablespoon tomato purée


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 rest of the butter, stir in the flour to make a brown roux and gradually blend in the strained liquid, sieved meat and tomato purée. Bring to the boil and correct the seasoning. Serve the soup topped with the reserved kidney pieces.