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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter. | 2. Dissolve the stock cubes in the water and pour over the meat and vegetables. | 3. Add the salt and pepper and simmer gently over a low heat for 1½ hours. | 4. Remove the soup from the heat if not needed immediately. | 5. To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired. | 6. The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
potato	1		peeled diced	-	-	-	-
onion	3		chopped	192.0	44.832	5.28	0.48
leek	4		cut	217.16	50.373999999999995	5.34	1.068
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
cabbage	1		shredded	-	-	-	-
cauliflower	1			-	-	-	-
vegetable bouillon cube	6 -10			0.0	0.0	0.0	0.0
water	80	fluid	boiling	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
lamb stew meat	2 - 2 1/2	lbs	cubed browned lean	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.