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Kidney Soup

A soup made from sliced ox kidney simmered for hours, optionally with bacon rinds and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Kidney Soup

Ingredients

Directions

Prepare

  1. Slice the ox kidney thinly and remove the center fat.

Make the soup

  1. Simmer the kidney in water for two and a half to three hours.

  2. Add bacon rinds while cooking if desired.

  3. Strain the soup, chop the kidney into small pieces, and return it to the soup.

Serve

  1. Serve with a splash of sherry.

Recipe from a historical cookbook (Internet Archive).

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

Ox kidney
Provides the main meat and rich, savory body of the soup.
Bacon rinds
Add smoky, salty fat and flavor to the broth while it simmers.

“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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