Method:
Melt the butter in a saucepan and add the kidney and onion. Cook for 2-3 minutes and stir in the flour. Add the stock then season to taste. Cover and simmer gently for 20 minutes. Remove from the heat and stir in the milk, cream and whisky. Bring the heat back up but do not boil. Warm through.

Depending on taste you can either serve as is OR you could liquidise the soup to give it a very smooth flavour and texture.

Serve with hot rolls or bread and garnish the soup with the coriander or freshly chopped parsley

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For US to UK equivalents for food weights and measurements see this rough guide

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