Kidney soup recipe | mutton soup

Ingredients (nutrition)

• 1 oz low fat spread
• 8 oz finely chopped lamb's kidneys
• 1 finely chopped small onion
• 1 oz plain flour
• 1 1/4 pt lamb stock
• 1 small bay leaf
• 2 tablespoons port
• salt and ground black pepper to taste

Cooking Instructions

1. Melt the low fat spread in a saucepan over a medium heat and add in kidneys and onion.
2. Gently saute for 1 minute so that the kidneys do not toughen.
3. Add the flour and cook for 1 minute.
4. Remove from heat and add in the stock.
5. Add the bay leaf and season with salt and pepper.
6. Return the pan to the heat and bring the soup to boil until it thickens.
7. Reduce the heat, partly cover and simmer for 30 minutes.
8. Remove the bay leaf.
9. Puree the soup in a blender until smooth and return to the clean pan.
10. Stir in the port, heat up gently and serve.

Servings: 4

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