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Kidney Soup (Irish

Kidney Soup (Irish recipe image
This Irish soup features Beef kidney (about 1 1/2 lb, Bacon dripping or oil, Flour, Beef stock, Squeeze lemon juice. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 348.4
Description
This Irish soup features Beef kidney (about 1 1/2 lb, Bacon dripping or oil, Flour, Beef stock, Squeeze lemon juice. It delivers hearty, protein-packed satisfaction, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 whole Beef kidney (about 1 1/2 lb)
  • 2 tablespoons Bacon dripping or oil
  • 2 tablespoons Flour
  • 2 l Beef stock
  • 1 whole Squeeze lemon juice
  • 1 whole Spice bag*
  • 1 whole Bouquet garni**
  • 1 tablespoons Sugar
  • 1 whole Thinly sliced carrot
  • 1 whole Glass sherry
Directions
  1. 1
    * 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
  2. 2
    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

Nutrition Facts

Servings 8

Amount Per Serving
Calories 348.4kcal
% Daily Value *
Total Fat 15.4g24%
Saturated Fat 5.7g29%
Cholesterol 62.0mg21%
Sodium 205.5mg9%
Total Carbohydrate 29.8g10%
Dietary Fiber 7.2g29%
Sugars 6.2g
Protein 26.9g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, bacon, bag, beef, boiling, bouquet, carrot, dripping, flour, garni, glass, grind, irish, juice, kidney, lemon, oil, pepper, salt, sherry
Read it online: https://www.chefs-mate.com/recipe/kidney-soup-irish-2/