Home » Rich kidney soup

Rich kidney soup

by Christina Julia

Greek lemon soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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.

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