Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs neck of lamb
- 1 medium carrot, peeled and diced
- 1 onion, diced
- 1 small turnip, chopped
- 1 small cauliflower, cleaned and chopped into flowerets
- parsley sprigs
- 8 oz peas (fresh or frozen)
- 8 oz broad beans
- 3 pints water
- salt and pepper to taste
Directions
Trim the fat from the lamb; place in a large saucepan and cover with water.
Gradually bring to a boil; remove fat from the water surface.
Peel and dice the turnip, onion and carrot.
Shell the peas (if using fresh), and shell beans.
Add peas, beans and carrot to saucepan of lamb.
Add cauliflower; cover saucepan and simmer for about twenty-five minutes.
Serve hot; garnish with parsley.
Category:Welsh Soups
Category:Lamb Middle Neck Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Cauliflower Recipes
Category:Fava bean Recipes
Category:Pea Recipes