Lamb ragout soup (lactose free)

Ingredients

• 800 g Lamb, cut into cubes
• 900 ml Chicken stock, low sodium
• 2 tbsp Olive oil
• 3 tbsp Parsley, fresh, chopped
• 2 tbsp All purpose flour
• 2 tbsp Unsalted butter, lactose free
• 1/2 tsp Salt, fresh ground
• 1/2 tsp Black pepper, fresh ground
• 3 pcs Tomatoes, diced
• 2 pcs Carrots, peeled, chopped
• 2 pcs Parsley root, peeled, diced
• 4 clove Garlic, minced

Method

1. Heat olive oil in sauce pot; add lamb and cook, without stirring for 4-5 minutes.
2. Add garlic and cook for 5 minutes, stirring.
3. Add stock, tomatoes, salt, and pepper.
4. Bring to a boil and reduce heat to low; simmer for 20 minutes.
5. Melt butter in small sauce pot over medium heat; add flour and cook for 10 minutes, stirring.
6. Stir into ragout and continue with cooking.
7. Add carrots and parsnip then simmer for 15-20 minutes more or until tender.
8. Add parsley in the last minutes of cooking.
9. Serve ragout while still warm.