Try this Kidney Soup recipe, or contribute your own.
Suggest a better description* 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (967g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 151 | ||
Calories from Fat: 8 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1900.8mg | 66 % | |
Potassium 1778.6mg | 47 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17.9g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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