Rich kidney soup
Melt the low-fat spread in a heavy saucepan over a gentle heat, and add the kidneys and onion. Gently sauté for 1 minute, stirring, so that the kidneys do not toughen. Add the flour and cook for 1 minute.
Remove from the heat and blend in the stock. Add the bay leaf, and season with salt and pepper.
Return the pan to the heat and bring the soup to the boil, stirring, until thickened. Reduce the heat, part-cover and simmer gently for 30 minutes.
Remove and discard the bay leaf. Purée the soup in a blender or food processor, and return to the clean pan. Stir in the port, heat through gently and serve.