Irish Kidney Soup
from the kitchen of Sharmagne Leland-St.John

1 ½ pounds lamb kidneys
2 white onions, coarsely chopped
2 large carrots, sliced in rounds
2 tablespoons lemon juice
10 whole black peppercorns
2 long leafy sprigs of thyme
2 bay leaves
8 cups beef or lamb stock
2 tablespoon bacon drippings or rendered pork fat or beef tallow
Sea salt and freshly ground black pepper to taste

Remove any membranes covering the kidneys. Cut them in half
lengthwise and cut around the fatty white core to remove it. Cut
each kidney half into thick slices.

Heat a soup kettle over medium heat, add the cooking fat. Cook the
onions for approximately 5-6 minutes stirring occasionally until they
begin to soften.

Add the sliced kidney to the kettle and brown them on each side.

Add the stock and the peppercorns, thyme sprigs and bay leaves.

Bring to a boil, then reduce the flame to a simmer. Cover and simmer
for 3 hours.

Add the carrot during the last 45 minutes of cooking.

When the soup is ready, discard the herbs and spices, using a slotted
spoon to remove many of the peppercorns.

Add the lemon juice to taste. Check for seasoning and serve.


 

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