Kidney Soup
Ingredients
Directions
Prepare
Make a stock or gravy soup as directed.
Slice the beef kidneys and wash them well.
Stew and finish
Stew the kidneys in water or soup for 1 hour.
Remove the kidneys and strain the soup.
Return the kidneys to the strained soup and add stock or gravy soup as needed.
Boil the mixture for a few minutes and serve in a tureen.
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.
Explore the science
What each ingredient does
- Beef kidneys
- Provide the main substance of the soup, becoming tender when stewed slowly in liquid.
- Stock or gravy soup
- Adds savoury body and flavour to the liquid that the kidneys are finished in.
The step that matters
Stewing the kidneys for 1 hour. Kidneys stay firm and can turn rubbery if cooked too hard or too fast. A gentle simmer lets the connective tissue soften so the meat becomes tender.
“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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