Soup Recipes > Kidney Soup
3 pints meat stock
piece of celery or a quarter teaspoon celery seed
1 tablespoon oil
2 cloves
1 medium sized onion
small bunch of herbs or pinch of dried herbs
8 peppercorns
1 dessertspoon flour
1 dessertspoon catsup
seasoning
(see measure conversions for more information)
- Remove and discard the fat from the kidneys.
- Cut the kidneys into small pieces.
- Peel and slice the onion.
- Put the oil in a pan and when it is quite hot, add the onion.
- Fry for 2 - 3 minutes.
- Add the kidney and fry together until brown.
- Stir while the stock is gradually added.
- When boiling, remove any scum that appears on the top.
- Add the peppercorns, cloves, herbs and celery seed tied in muslin, and simmer over very gentle heat for 3 hours.
- Skim occasionally.
- Strain through a sieve into a bowl and leave until cold. Reserve kidney pieces for later.
- Skim off the fat and reheat the soup.
- Taste to check seasoning.
- Put back the pieces of kidney.
- Mix the flour with the tomato catsup, and stir into the soup.
- Bring to the boil and stir whilst boiling for 3 minutes.
- It is advisable to cook the soup the day before it is required, if possible, as it must be quite cold before the fat can be removed. The soup must cook slowly on the lowest heat or else the kidney will be tough.
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Comment Script
How to make kidney soup:
A rich, strong tasting soup, probably best served to those who definitely like kidneys.
Ingredients
3 medium sized kidneys3 pints meat stock
piece of celery or a quarter teaspoon celery seed
1 tablespoon oil
2 cloves
1 medium sized onion
small bunch of herbs or pinch of dried herbs
8 peppercorns
1 dessertspoon flour
1 dessertspoon catsup
seasoning
(see measure conversions for more information)
Method
- Wash and dry the kidneys.- Remove and discard the fat from the kidneys.
- Cut the kidneys into small pieces.
- Peel and slice the onion.
- Put the oil in a pan and when it is quite hot, add the onion.
- Fry for 2 - 3 minutes.
- Add the kidney and fry together until brown.
- Stir while the stock is gradually added.
- When boiling, remove any scum that appears on the top.
- Add the peppercorns, cloves, herbs and celery seed tied in muslin, and simmer over very gentle heat for 3 hours.
- Skim occasionally.
- Strain through a sieve into a bowl and leave until cold. Reserve kidney pieces for later.
- Skim off the fat and reheat the soup.
- Taste to check seasoning.
- Put back the pieces of kidney.
- Mix the flour with the tomato catsup, and stir into the soup.
- Bring to the boil and stir whilst boiling for 3 minutes.
- It is advisable to cook the soup the day before it is required, if possible, as it must be quite cold before the fat can be removed. The soup must cook slowly on the lowest heat or else the kidney will be tough.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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- Remove the fat and cut into small pieces.
Should I cut the fat or the kidney into small pieces?