Title: Split Pea and Lamb Soup
Categories: Soup
Yield: 6 Servings
| 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.