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Ingredientes
- 1 x Beef kidney (about 1 1/2 lb)
- 2 Tbsp. Bacon dripping or possibly oil
- 2 Tbsp. Flour
- 2 lt Beef stock
- 1 x Squeeze lemon juice
- 1 x Spice bag*
- 1 x Bouquet garni**
- 1 Tbsp. Sugar
- 1 x Grind salt and pepper
- 1 x Thinly sliced carrot
- 1 x Glass sherry
Direcciones
- * Spice bag should contain: 10 black peppercorns, 1 blade mace, healthy 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 pcs in it. Cook for 1 minute, then add in the stock, sugar, bouquet garni, and the spice bag.
- Bring to the boil, then cover and simmer gently for about 3 hrs. This can be done on the stove or possibly in a crockpot. . Cold the soup, then chill. When it is quite cool take off any fat from the top, then remove the bouquet garni and spice bags. Taste for seasoning; add in the lemon juice and sherry if needed. If the pcs of kidney are not liked, strain the soup; or possibly it can be liquidized. Bring to just under boiling point before serving; serve with thin slices of dry toast, or possibly cheese biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 38 | 44% |
| Total Fat 4.24g | 5% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 789mg | 33% |
| Potassium 167mg | 5% |
| Total Carbs 5.64g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.92g | 2% |
| Protein 3.03g | 5% |
