Green Pea Soup

The lamb can be simmered in the water up to 2 days ahead; let cool, then refrigerate the meat in the broth. The solidified fat can be lifted off the surface before reheating. Add the peas, potatoes, and butter-flour mixture on the day of serving for best texture.

Store the soup and meat separately in airtight containers in the refrigerator for up to 4 days. The fat will solidify on top and can be removed before reheating. Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Note that the potatoes may break down slightly upon reheating. Not recommended for freezing as the potatoes will become grainy and the peas will lose their bright color and fresh flavor.