Irish kidney soup recipe

Serves 8

Ingredients

1 1/2 lbs lamb kidneys;

2 onions, coarsely chopped;

2 carrots, sliced;

1 or 2 tbsp lemon juice;

10 whole black peppercorns;

2 large sprigs thyme;

1 bay leaf;

8 cups beef or lamb stock;

2 tbsp cooking fat;

Sea salt and freshly ground black pepper to taste;

Preparation

Prepare the kidneys by removing any membrane covering them, if present. Cut them in half lengthwise and cut around the fatty white core to remove it. Cut each kidney halves into thick slices.

Heat a stockpot over a medium heat, add the cooking fat and cook the onions, stirring occasionally, until they start to soften, about 6 minutes.

Add the kidney slices to the hot pot and brown them on each side.

Pour in the stock and add the whole peppercorns, thyme sprigs and bay leaf.

Bring to a boil, then reduce to a simmer and let simmer, covered, for about 3 hours.

Add the carrot slices in the last 45 minutes of cooking.

When the soup is ready, discard the thyme sprigs, the bay leaf and use a slotted spoon to remove most of the whole peppercorns.

Add 1 or 2 tablespoons lemon juice, to taste, taste for seasoning and enjoy.

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