Lamb neck soup (with potato and flour) Calories

The soup is made with lamb neck, a bone-in cut that becomes tender during slow cooking and gives the broth a rich flavor. Ask the butcher to cut it into manageable pieces if it is not already portioned.

Cook the neck gently in liquid until the meat separates easily from the bone. A pressure cooker can shorten the cooking process; follow its instructions and open it only after the pressure has fully released.

Whisk the flour into cold water or cooled broth until smooth before adding it. Pour the mixture into the simmering soup gradually while stirring, rather than sprinkling dry flour directly into the pot.

Add the potatoes after the lamb has softened, so they do not overcook while the meat simmers. Cut them into similarly sized pieces and cook until tender before adding the flour mixture.

Crusty bread, a simple green salad, or a squeeze of lemon works well alongside this hearty soup. Keep the sides light if you are serving it as the main part of the meal.

Store it in a covered container in the refrigerator and eat it within 3–4 days. Refrigerate it promptly rather than leaving it at room temperature, and reheat only the portion you plan to serve.

Yes, but the potatoes may soften and the flour-thickened broth may separate slightly after thawing. Freeze cooled soup in portions, thaw it in the refrigerator, and stir well while reheating.

Yes. The lamb provides protein and iron, making the soup a filling meal option. It can contribute to a balanced diet, but it is not a treatment for iron deficiency.

Yes. Leave out the flour for a thinner broth, or mash some of the cooked potatoes into the soup to add body without a flour thickener. Stir well as you mash them so the texture stays even.