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Kidney Soup (Irish)












Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 ea Beef kidney (ab veal kidneys
2 tablespoons bacon drippings
or oil
2 tablespoons all-purpose flour
2 litre beef stock
prefer veal stock if possible
1 squeeze lemon juice
1 spices
spice bag*
1 each bouquet garni
bouquet garni**
1 tablespoon sugar
1 grind salt and black pepper
1 carrots
thinly sliced
6 ounces sherry


  • Spice bag should contain: 10 black peppercorns, 1 blade mace, pinch celery seed) ** Should contain parsley, thyme and bay leaf .

Skin the kidney, cut down the middle and remove the fatty core and any whitish membrane.

(This is what can give a kidney a bad taste, so be thorough.)

Heat the fat and brown the kidney in it quickly. Pour off any excess fat, then stir in the flour, turning the kidney pieces in it.

Cook for 1 minute, then add the stock, sugar, bouquet garni, and the spice bag.

Bring to the boil, then cover and simmer gently for about 3 hours.

This can be done on the stove or in a crockpot.

Cool the soup, then refrigerate. When it is quite cold take off any fat from the top, then remove the bouquet garni and spice bags. Taste for seasoning; add the lemon juice and sherry if needed. If the pieces of kidney are not liked, strain the soup. Serve


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 3925% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 252mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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