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SPLIT PEA & LAMB SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 pk Split peas,green or yellow
4 c Thinly sliced celery
1 Large onion,chopped
1/2 lb Boned lamb shoulder or neck*
2 Garlic cloves,chopped
1 Large dried bay leaf
7 c Chicken broth
* - cut into 1/2" chunks
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1. Sort peas, discarding any debris. Rinse peas;
drain, and set aside.
2. In a 5-6 quart pan over high heat, combine celery,
onion, lamb, garlic, bay leaf, and 1/2 cup water.
Cover and simmer rapidly for 10 minutes. Uncover, turn
heat to high, and stir often until browned bits stick
in pan. Deglaze by adding 1/3 cup water and stirring
to scrape browned bits free. Stir often until liquid
evaporates and browned bits form again. Repeat
deglazing step several more times until vegetables are
a rich brown, about 30 minutes total.
3. To pan, add split peas and 7 cups chicken broth;
bring to a boil on high heat. Cover and simmer until
peas mash easily, about 1 hour.
4. Discard bay leaf. (You can chill soup atthis step,
and continue the next day.) Transfer 3 cups soup (but
no meat) to a blender or food processor. Whirl until
smoothly pureed. Return to pan. For thinner soup, add
more broth. Stir on high heat until hot.
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