Rich Kidney Soup

(SERVES 4)

• 225 g/8 oz lambs` kidneys, finely chopped
• 1 small onion, finely chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 25 g/1 oz ¼ cup plain (all-purpose) flour
• 750 ml/1 ¼ pts/3 cups lamb stock, made with 2 stock cubes
• 1 small bay leaf
• Salt and freshly ground black pepper
• 30 ml/2 tbsp port
• Chopped parsley

Fry (sauté) the kidneys and onion in the low-fat spread for 1 minute, stirring over a fairly gentle heat so the kidney does not toughen. Add the flour and cook for 1 minute. Remove from the heat and blend in the stock. Add the bay leaf and a little salt and pepper. Return to the heat and bring to the boil, stirring, until thickened. Reduce the heat part-cover and simmer gently for 30 minutes. Remove the bay leaf. Puree in a blender or food processor , if liked, and return to the saucepan. Stir in the port. Taste and re-season if necessary. Ladle into warmed bowls and serve, garnished with chopped parsley.