Kidney Soup
Ingredients
Directions
Prepare
Wash the kidney and cut it into pieces.
Fry the kidney pieces brown in deep fat.
Slice the carrot and turnip small.
Make the soup
Boil the carrot and turnip sharply for half an hour in 3 pints of water or stock, with a little salt.
Add the kidney to the pot.
Stew for two hours.
Thicken and finish
Mix the flour with the Yorkshire Relish and a little of the soup.
Stir this mixture into the soup ten minutes before serving.
Boil for ten minutes, adding a little pepper and salt.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Kidney (in the method)
- Provides the main meat, which becomes tender during the long stew.
- Flour (in the method)
- Thickens the soup as its starch swells when heated in the liquid.
- Carrot (in the method)
- Adds sweetness and body to the broth as it softens.
- Turnip (in the method)
- Adds body and a mild sweetness to the broth as it softens.
The step that matters
Stirring in the flour mixture. Flour mixed first with a little hot soup forms a smooth slurry. Added directly it clumps, and the starch only thickens fully when the liquid boils, so the final ten minutes of boiling matter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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