Rich kidney soup

Tagged: food, recipe, Rich kidney soup

ingredients:

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

How to cook?

• Melt the low-fat spread in a heavy saucepan over a gentle heat, and add the kidneys and onion. Gently saute for 1 minute, stirring, so that the kidneys do not toughen. Add the flour and cook for 1 minute.
• Remove from the heat and blend in the stock. Add the bay leaf, and season with salt and pepper.
• Return the pan to the heat and bring the soup to the boil, stirring, until thickened. Reduce the heat, part-cover and simmer gently for 30 minutes.
• Remove and discard the bay leaf. Puree the soup in a blender or food processor, and return to the clean pan. Stir in the port, heat through gently and serve.

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