Split pea & lamb soup
Yield: 6 Servings
Ingredients:
- 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
Instructions:
* - cut into 1/2" chunks ======================================================= ================== 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.
