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Ingredients
- 25g/1oz low-fat spread
- 225g/8oz lamb’s kidneys, finely chopped
- 1 small onion, finely chopped
- 25g/1oz plain flour
- 750ml/11⁄4pt lamb stock
- 1 small bay leaf
- 2 tablespoons port
- salt and freshly ground black pepper
Instructions
- Melt the low-fat spread in a heavy saucepan over a gentle heat, and
add the kidneys and onion. Gently sauté for 1 minute, stirring, so that
the kidneys do not toughen. Add the flour and cook for 1 minute.Re - move from the heat and blend in the stock. Add the bay leaf, and
season with salt and pepper. - Return the pan to the heat and bring the soup to the boil, stirring, until
thickened. Reduce the heat, part-cover and simmer gently for 30 minutes. - Remove and discard the bay leaf. Purée the soup in a blender or food
processor, and return to the clean pan. Stir in the port, heat through
gently and serve.
