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Kidney Soup

Similar recipes for kidney soup appear in many British (and Irish) cookbooks, historical and contemporary. This one is the Editor’s. We like how the bright spice of the parsnips offsets the flavor of the kidney.

Man eating soup- lb beef or veal kidney trimmed and cut into small dice

- a sprinkle of flour

- salt and pepper

- 2 oz unsalted butter

- 1 medium onion, peeled and chopped

- 2 celery ribs, trimmed and chopped

- 2 medium parsnips

- 1 quart beef stock

- teaspoon Kitchen Bouquet

- 1 teaspoon Worcestershire

- 2 teaspoons malt vinegar

- a pinch of cayenne (optional)

  1. Dust the kidney with flour, salt and pepper.
  2. Melt the butter over medium high heat, stir in the kidney dice to coat them and cook until they color a little.
  3. Stir in the vegetables, reduce the heat to medium low and cook until the onions begin to clear (do not let them brown).
  4. Pour over the stock, add the Kitchen Bouquet, Worcestershire, malt vinegar and cayenne if you are using it, bring the soup to a boil, then partially cover the pot and simmer for about an hour.
  5. Puree the soup in a processor or food mill, reheat and serve with parsley and minced scallions or chives.