Kidney and Beef Soup is a modern British recipe (based on a Victorian original) for a classic vegetarian soup of mixed vegetables in a milk base thickened with milk. The full recipe is presented here and I hope you enjoy this classic British version of: Kidney and Beef Soup.
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This is a modern version of a classic Victorian soup, where lamb's kidneys have been substituted for the original ox kidney.
Ingredients:
100g lamb's kidneys
25g beef dripping
100g lean beef, finely diced or minced (ground)
2 carrots, peeled and diced
1 small onion, sliced
600ml stock
1/4 tsp celery seeds
40g long-grain rice, washed
salt and freshly-ground black pepper, to taste
bread croûtons, to garnish
Method:
Soak the kidneys in cold water for 15 minutes then drain them, remove the skins and core them. Dice the kidney meats.
Melt the dripping in a heavy-based saucepan and use to fry the kidneys, beef, onion and carrots until the meat is nicely browned. Stir in the stock and add the celery seeds, tied in a piece of muslin. Bring the mixture to a boil, skimming the surface as needed. Add the rice then cover the pan and simmer gently for 2 hours, again removing any scum with a slotted spoon as it rises.
Discard the celery seeds then pound the meat in the pan to break down the fibres. Pour the soup through a fine-meshed sieve, rubbing the meat and vegetables through with the back of a spoon.
Turn the sieved soup back into a pan and allow to re-heat then season to taste with salt and black pepper. Serve hot, garnished with bread croûtons.
