Title: Kidney Soup (Irish)
Categories: Soup Meat Irish
Yield: 8 Servings
| 1 | | Beef kidney (about 1 1/2 lb) |
| 2 | tb | Bacon dripping or oil |
| 2 | tb | Flour |
| 2 | l | Beef stock |
| 1 | | Squeeze lemon juice |
| 1 | | Spice bag* |
| 1 | | Bouquet garni** |
| 1 | tb | Sugar |
| 1 | | Grind salt and pepper |
| 1 | | Thinly sliced carrot |
| 1 | | Glass sherry |
* 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; or it can be liquidized. Bring to
just under boiling point before serving; serve with thin slices of dry
toast, or cheese biscuits.