A recipe for Split Pea and Lamb Soup. Follow the simple recipe instructions for Split Pea and Lamb Soup shared by other home cooking experts.
Ingredients
1 pkg. Split peas, green or yellow4 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
Directions
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 at this 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.
