Recipe

Kidney Soup Recipe

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Ingredients

Directions

Step #1 The liver remains pink on the inside, the kidney is tender & sweet, & the pancetta bathes both with its earthy salt taste.
Step #2 Cut the kidneys into1/2-inch or slightly larger pieces, discarding the core.
Step #3 Cut the liver and pancetta into 1/2-inch pieces.
Step #4 Thread onto skewers, alternating kidney, pancetta & liver.
Step #5 Put the skewers in a shallow glass baking dish & sprink- le with the salt, pepper, olive oil & thyme.
Step #6 Grill over med-heat/flame 2 to 3 mins on each side.
Step #7 Do not overcook.
Step #8 Makes six 8-inch brochettes.
Step #9 PER BROCHETTE: 200 calories, 363 mg sodium, 10 g fat (3 g saturated), 317 mg cholesterol, 24 g protein,2 g carbohydrate, 0 g fiber.
Step #10 From an article by Georgeanne Brennan, The San Francisco Chronicle, 7/1/92.
Step #11 Posted by Stephen Ceideburg.
Enjoy the KIDNEY SOUP recipe