Side Pannel
Split Pea and Lamb Soup
Ingredients List
- 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
Directions
* - 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.
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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