Kidney Soup
March 5th, 2008 by admin2 tablespoons butter
1 onion, finely chopped
½ lb bee/kidney, skinned, cored
and chopped
¼ cup all-purpose flour
3¾ cups beef stock
Melt the butter in a saucepan and cook the onion gently until it has
softened. Add the kidney to pan. Stir in the flour and gradually blend
in the stock. Bring slowly to the boil, then reduce the heat and
simmer for 45 minutes.
For babies aged 6 months to 1 year: puree some of the kidney from the
soup, adding a little, fresh vegetable, if available, with enough liquid
from the soup to give the correct consistency.
Posted in Soups |