Meat and flour soup Calories

To make meat and flour soup, cook the meat until tender, then stir flour into fat in a separate pot and gradually whisk in broth. Add the cooked meat and simmer, stirring, until the soup reaches the thickness you want.

Yes, leftover roast beef or lamb works in meat and flour soup. Shred or finely chop it and add it near the end, since it is already cooked; use stock or broth to give the soup a fuller meat flavour.

Yes, most versions toast the flour in fat before adding liquid. Cook it until its raw smell fades, without letting it burn, then whisk in broth gradually for a smooth, gently thickened soup.

Meat and flour soup turns lumpy when liquid is added too quickly to the flour or the mixture is not whisked. Add warm broth in a steady stream while stirring, or first loosen the flour mixture with a small amount of broth.

Beef or lamb both work well in meat and flour soup. Choose a cut that becomes tender with simmering, then dice or shred it so the pieces are easy to eat in a spoonful of the thick soup.

Broth gives meat and flour soup a richer, meatier taste, but water can be used. If you use water, make sure the meat is well seasoned and cooked until tender so the soup still has plenty of flavour.

Serve meat and flour soup with bread and a squeeze of lemon, or pair it with a simple salad for a fuller meal. Its thick texture makes a light side more suitable than another rich, heavy dish.

Meat and flour soup keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat until it is steaming hot throughout.

Yes, meat and flour soup can be frozen, though the flour-thickened broth may separate or become thicker after thawing. Reheat it gently while stirring, adding a little water or broth if needed to restore its consistency.