* Exported from MasterCook *

BEEF AND KIDNEY SOUP

Recipe By :Oswell Blakeston’s
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz butter -- 60g
4 oz ground beef -- 125g
1 sheep’s kidneys -- diced
Parsley sprigs
1 onion -- chopped finely
1 1/2 pt beef stock -- 855ml
Salt and pepper -- to taste

Melt the butter in a saucepan.
Put in the minced beef, diced kidneys, parsley sprigs and chopped onion and cook for ten minutes.
Pour off the fat.
Add the stock bring to the boil.
Strain the soup and reserve.
Put the solids in the mortar and pound.
Rub the pounding through a sieve; and then stir back into the soup.
Heat it thoroughly,but do not let it boil again.
Season and serve.



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Per Serving (excluding unknown items): 324 Calories; 22g Fat (63.8% calories from fat); 21g Protein; 7g Carbohydrate; trace Dietary Fiber; 323mg Cholesterol; 1785mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 2191 0 0 0 0

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