Soups Recipes - Rich Kidney Carbonnade Soup

Ingredients

• 25 g/1 oz/2 tbsp butter

• 1 onion, finely chopped

• 1 parsnip, finely chopped

• 225 g/8 oz pig's kidneys, skinned, cored and finely chopped

• 300 ml/1 1/4 cups brown ale

• 750 ml/1 1/4 pts/3 cups beef stock

• 1 bouquet garni sachet

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup conchiglietti or other soup pasta

• 15 ml/1 tbsp plain (all-purpose) flour

• 30 ml/2 tbsp water

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Method:

1. Heat the butter in a large saucepan. Add the onion and parsnip and fry (sauté), stirring for 2 minutes.

2. Add the kidney and toss quickly for 30 seconds. Add the brown ale, stock and bouquet garni sachet and season with salt and pepper.

3. Bring to the boil, reduce the heat, cover and simmer gently for 1 hour. Add the pasta for the last 10 minutes.

4. Blend the flour with the water until smooth and stir into the soup. Bring to the boil, stirring for 2 minutes until thickened.

5. Remove the bouquet garni. Taste and re-season if necessary.