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Kidney Soup    HT  SP  110mins

Serve 4     Hot  Offal  Soups

 

Ingredients

225g/8oz Ox Kidneys, prepared and finely chopped

1 Onion, finely chopped

50g/2oz Butter

25g/1oz Flour

1.1L/2pts Stock

Salt and Pepper

A sprig of Thyme

A small bunch of Fresh Parsley (tied together)

60ml/2 fl.oz. Port

 

Instructions

 

1. Melt the butter in a pan, add the onions and sauté gently until soft and transparent. Raise the heat, add the kidney and fry for 1-2 minutes making sure the outside of the meat doesn't harden.

 

2. Sprinkle over the flour and cook for a further minute then gradually stir in the stock, stirring constantly. Bring to the boil and cook, stirring until thickened.

 

3. Add the salt, pepper, thyme and parsley, reduce the heat and simmer for 1 1/2 hours.

 

4. To serve - remove the thyme and parsley, stir in the port and serve hot.

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

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