Some kidney soups
December 18, 2008
Here is some different class of relishing and mouth-watering kidney soups for all you non-vegetarian lovers out there! So instead of wasting any more time, just read out the exotic recipes of kidney soups below and prepare for your family members and friends. Believe me; they all will love it for sure.
English kidney soup
Ingredients:
150 gm kidney, 30 gm butter, 1 chopped onion, 30 gm plain flour, 5 cups stock, ½ chopped turnip, 1chopped carrot, 1 chopped stick of celery, 6 peppercorns, 3 sprigs of parsley, 1 bay-leaf, a pinch of ground mace, salt and pepper
Method:
Wash peel and core the kidney and then chop into small pieces. Melt the butter in a saucepan and quickly brown the kidney. Remove the kidney from the pan and add the onion and the flour. Allow to brown and then slowly stir in the stock. Bring to the boil, stirring all the time. Add the vegetables, peppercorns, parsley, bay-leaf and mace, season with salt and pepper and simmer for half an hour. Remove the bay-leaf and the parsley. Finely chop the sauted kidney and add to the soup. Simmer for 10 minutes.
Kidney and mushroom soup
Ingredients:
200 gm lamb’s kidneys, 50 gm butter, salt and pepper, 50 gm plain flour, 5 cups brown stock, 100 gm chopped mushrooms, 2 tbsp port, 1 tsp tomato puree. Finely chopped parsley, croutons
Method:
Cut the kidney in half and cook for 10 minutes in salted water. Drain and core. Chop the kidneys and brown them lightly in the melted butter. Season with salt and pepper, work in the flour and cook for 3 minutes. Gradually add the stock and then add the mushrooms. Simmer for 1 hour. Add the port, after 50 minutes, tomato puree. Serve sprinkled with parsley. Accompany with croutons.
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