50 g butter
1 onion, finely chopped
4 lambs kidney, chopped
600 ml beef stock
1 tablespoon tomato paste
25 g flour
150 ml milk
salt
freshly ground pepper
2 tablespoon sherry
chopped parsley to garnish
Melt butter in a pan, add onion and kidneys and fry gently until the kidneys are evenly browned. Stir in the stock and tomato paste, cover and simmer 15 minutes. Blend the flour with the milk, add to kidneys with salt and pepper to taste. Simmer for 2 – 3 minutes until soup thickens, stirring constantly. Stir in sherry. Serve garnished with chopped parsley. Freezes well.