Kidney Soup (Irish)
Yield
8 servingsPrep
?Cook
3 hrsReady
?Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ea Beef kidney (ab |
veal kidneys
lb) |
* | |
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
veal kidneys
lb) |
* | ||
| 3E+1 | ml |
bacon drippings
or oil |
*
|
| 3E+1 | ml |
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** |
*
|
| 15 | ml |
sugar
|
|
| 1 | grind |
salt and black pepper
|
*
|
| 1 |
carrots
thinly sliced |
*
|
|
| 173.4 | ml/g |
sherry
|
|
Directions
- 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
