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LOCATION: Recipes >> Variety Meats >> Kidney Soup 02

Print this Recipe    Kidney Soup 02

KIDNEY AND PICKLE SOUP

1 pound veal or beef kidneys, or
1 pound chicken giblets
1 carrot
1 parsley root
2 ounces celery root
1 onion
1 teaspoon salt plus additional salt to taste
6 whole black peppercorns, tied in a cheesecloth bag with
2 bay leaves
3 potatoes
3 tablespoons long-grain rice
3 delicatessen sour pickles, coarsely grated
6 teaspoons sour cream
1 tablespoon finely chopped fresh tarragon or parsley

To prepare the kidneys, remove their fat and membrane, cut in half,
cover with cold water, and let soak for 6 hours, changing the water
every 2 hours. Discard the last water. While the kidneys are soaking,
cut the carrot, parsley and celery roots, and onion into julienne
strips. In a 4-quart pot, bring 2 quarts of water to a boil. Add
the kidneys (or the giblets, if you are using them), julienned
vegetables, 1 teaspoon salt, and the peppercorns and bay leaves,
and bring to a boil again. Lower the heat and simmer, partially
covered, for 30 minutes. Meanwhile, peel the potatoes and cut into
1- inch cubes. Strain the stock, discarding the vegetables. Cut
the kidneys into Y4-inch slices and return to the stock, adding
the potatoes and rice. Cook slowly, partially covered, for 20
minutes, then add the pickles and simmer 5 minutes more. Turn off
the heat, cover completely, and allow the flavors to mingle for 5
minutes. Blend the sour cream with 1 cup of soup and stir it back
into the pot, then taste for seasoning. Serve in a warmed tureen,
sprinkled with tarragon.

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