quick question regarding soup

Discussion in 'Slimming World' started by babystar31, 16 March 2011 Social URL.

  1. babystar31

    babystar31 Gold Member

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    Hey. Maybe a silly question but im just not sure. Can we still use meat as stock for soup, ie lamb shank in broth, ham shank in lentil, and so on lol....theyre just not the same with stock cubes!x
     
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  3. kasiapelasia

    kasiapelasia Full Member

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    I can't see why not. I would only make sure that you skimmed the stock so there is not a lot of fat in it. If it still would be free on green? I do not think so, as there will still be some pieces of meat falling out of the bone, but I am not an expert and this is my personal opinion :)
     
  4. jaylou

    jaylou Gold Member

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    This has been asked before and we've never managed to get a definitive answer!

    I do use meat stock, I put it in the fridge for 24hours and then take off the block of fat which settles on the top. The birdies get the fat and I use the stock. I don't count any syns but I don't know for sure if it has a syn value.

    There's nothing quite like fresh chicken stock in a risotto :)
     
  5. babystar31

    babystar31 Gold Member

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    Yeah im really fancying scotch broth but i cant get it to taste the same without a lamb shank. When i usually cook it i always skim the fat off the top anyway and i take the meat out afterwards anyway and remove all the fatty bits and only put the lean meat back in. But wasnt sure.....suppose it wont be a huge syn value if any but wasnt sure! Thanks xx
     
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