Kidney Soup

Name: Kidney Soup
Yield: For 5-6
Ingredients: ½ oz butter; 6 lambs’ kidneys; 2 oz flour; 3 pints very good, but not salty, stock (you can improve your stock by boiling with chopped onions, carrots and turnips); 3 pints very good, but not salty, stock (you can improve your stock by boiling with chopped onions, carrots and turnips); 3 pints very good, but not salty, stock (you can improve your stock by boiling with chopped onions, carrots and turnips); bouquet garni of thyme, parsley and bayleaf; bouquet garni of thyme, parsley and bayleaf; bouquet garni of thyme, parsley and bayleaf; 1 blade mace; 1 stick celery; 6 peppercorns; salt to taste

Preparation info

For
5-6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

6 lambs’ kidneys
½ oz butter
3 pints very good, but not salty, st

Soup

Method

Skin and halve the kidneys, removing the cores. Fry them in the butter in a saucepan until well browned, add the stock and bring gently to simmering point. Add the bouquet garni, mace, celery and peppercorns. Cover and simmer gently for one hour. Strain the liquid into a clean saucepan, remove the herbs, peppercorns and celery, and chop the kidneys finely.

Mix the flour in a large bowl