Rich Kidney Soup

Savor the rich and hearty flavors of this delicious Kidney Soup. Made with tender lamb’s kidneys, aromatic onions, and a savory lamb stock, this soup is a comforting and satisfying dish that is perfect for a chilly evening. The addition of port adds a touch of richness and depth to the soup, elevating its flavors.

To prepare this soup, start by sautéing the finely chopped lamb’s kidneys and onion in low-fat spread until they are lightly browned. Then, add flour to create a roux, which will thicken the soup. Blend in the lamb stock and add a bay leaf for extra flavor. Simmer the soup gently until it thickens and the flavors meld together. Remove the bay leaf and purée the soup until smooth. Return it to the pan, stir in the port, and heat it through before serving.

Kidney Soup is a satisfying and nourishing dish that will warm you from the inside out. It’s perfect for a cozy meal at home or as an elegant starter for a special occasion.

INGREDIENTS

• 25g/1oz low-fat spread
• 225g/8oz lamb’s kidneys, finely chopped
• 1 small onion, finely chopped
• 25g/1oz plain flour
• 750ml/11⁄4pt lamb stock
• 1 small bay leaf
• 2 tablespoons port
• Salt and freshly ground black pepper

PREPARATIONS

1. Melt the low-fat spread in a heavy saucepan over gentle heat.
2. Add the finely chopped lamb’s kidneys and onion. Sauté gently for 1 minute, stirring continuously to prevent the kidneys from toughening.
3. Add the plain flour and cook for 1 minute, stirring constantly.
4. Remove the pan from the heat and blend in the lamb stock.
5. Add the bay leaf and season with salt and pepper.
6. Return the pan to the heat and bring the soup to a boil, stirring constantly until it thickens.
7. Reduce the heat, partially cover the pan, and simmer gently for 30 minutes.
8. Remove and discard the bay leaf.
9. Purée the soup in a blender or food processor until smooth.
10. Return the puréed soup to the clean pan and stir in the port.
11. Heat the soup gently until warmed through.
12. Serve the kidney soup hot.

YIELD

This recipe yields a generous portion of Kidney Soup, serving approximately 4 people.

SPECIAL INSTRUCTIONS

• Take care when sautéing the lamb’s kidneys and onions to avoid overcooking the kidneys and making them tough.
• Adjust the seasoning with salt and pepper according to your taste preferences.
• If desired, garnish the soup with a sprinkle of chopped fresh herbs, such as parsley or chives, before serving.

TIPS

• Serve the Kidney Soup with crusty bread or a side salad for a complete and satisfying meal.
• Leftover soup can be refrigerated for a day or two. Gently reheat on the stovetop over low heat, stirring continuously until warmed through.

Kidney Soup is a rich and flavorful dish that showcases the deliciousness of lamb’s kidneys. With the addition of onions, lamb stock, and a touch of port, this soup is a savory and indulgent treat. The careful sautéing of the kidneys ensures their tenderness, while the bay leaf and seasonings infuse the soup with aromatic flavors.

To prepare this soup, sauté the lamb’s kidneys and onion, then create a roux by adding flour. Blend in the lamb stock, simmer until thickened, and purée until smooth. Finally, stir in the port and heat the soup through. The end result is a velvety, flavorful soup that is perfect for a cozy meal.

Whether enjoyed as a starter or a main course, Kidney Soup is sure to impress. Its rich flavors and comforting texture make it a great choice for a special occasion or a comforting weeknight meal. So, gather your ingredients and indulge in this delicious and satisfying Kidney Soup recipe.