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!