Kidney and Bacon Soup

Serves 4-6


  • 225g ox kidney
  • 15ml vegetable oil
  • 4 rashers streaky bacon
  • 1 large onion
  • 2 garlic cloves, finely chopped
  • 1T plain flour
  • 6¼ cups water    
  • generous dash of worcestershire sauce
  • generous dash of soy sauce
  • 1T fresh chopped thyme
  • 75g grated cheese
  • 4-6 slices french bread
  • salt and black pepper to taste


  1. Wash the kidney in cold, salted water.  Drain, dry well on paper towels and chop into small pieces.
  2. Heat vegetable oil in a large pan over a medium heat.  Add the chopped streaky bacon and sauté for a few minutes.  Add the prepared kidney and continue cooking until nicely browned.
  3. Stir in the chopped onion and garlic, and cook until the onion is just soft –do not let it brown.
  4. Add the flour, and cook for 2 minutes.  Gradually add the water, stirring constantly.  Add the sauces, thyme, and seasoning to taste.  Reduce the heat and simmer gently for 30-35 minutes.
  5. Sprinkle cheese on to the French bread and grill until it is bubbling.
  6. Pour the soup into bowls, and top with the toast.