Luxurious Kidney and Port Soup
Equipment
- heavy saucepan
Ingredients
- 25 g/1oz low-fat spread
- 225 g/8oz lamb’s kidneys finely chopped
- 1 small onion finely chopped
- 25 g/1oz plain flour
- 750 ml/11/4pt lamb stock
- 1 small bay leaf
- 2 tablespoons port wine
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- In a heavy saucepan, melt the low-fat spread over a gentle heat.
- Add the chopped lamb’s kidneys and onion.
- Sauté gently for about 1 minute, stirring continuously to prevent the kidneys from toughening.
- Sprinkle the flour over the kidney and onion mixture, stirring well to combine.
- Cook for another minute to cook off the raw taste of the flour.
- Remove the saucepan from the heat and gradually blend in the lamb stock, stirring constantly to prevent lumps from forming.
- Add the bay leaf and season with salt and pepper.
- Return the saucepan to the heat and bring the soup to a boil, stirring continuously until it thickens.
- Reduce the heat, partially cover the saucepan, and let the soup simmer gently for about 30 minutes.
- Remove and discard the bay leaf.
- Using a blender or food processor, purée the soup until smooth.
- Return the puréed soup to the clean pan.
- Stir in the port wine and heat through gently.
- Serve the luxurious kidney and port soup hot, garnished with fresh parsley or chives if desired.
- Enjoy the rich flavors of this hearty dish!
Notes / Tips / Wine Advice:
Wine advice:
A robust red wine such as a Merlot or Shiraz would complement the richness of this soup.Nutritional Information
Calories: 250 kcal | Carbohydrates: 15 g | Protein: 20 g | Fat: 10 g | Fiber: 1 g | Sugar: 2 g
