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Cream of Kidney Soup Recipe

This is a recipe for a hearty soup which combines the rich sweetness of lambs kidneys with a lovely creamy flavour.

Cream of Kidney Soup

4 cored lamb kidneys (finely chopped)
1 large onion (finely chopped)
1oz butter
1 tablespoon plain flour
3/4 pint beef stock
1/4 pint milk
1/4 pint single cream
2 tablespoons whisky (optional)
Seasoning (Salt & Pepper)

Melt the butter in a saucepan and add the kidney and onion. Cook for 2-3 minutes and stir in the flour. Add the stock then season to taste. Cover and simmer gently for 20 minutes. Remove from the heat and stir in the milk, cream and whisky. Bring the heat back up but do not boil. Warm through.

Depending on taste you can either serve as is OR you could liquidise the soup to give it a very smooth flavour and texture.

Serve with hot rolls or bread and garnish the soup with the coriander or freshly chopped parsley

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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