Split Pea & Lamb Soup
Submitted by spiritdanz
Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
This isn’t your average split pea soup. Lamb shoulder replaces the usual ham hock, bringing a rich, slightly gamey depth that pairs beautifully with the earthy sweetness of the peas.
The real secret is the repeated deglazing. Brown the vegetables and lamb until a dark fond forms on the bottom of the pot, add a splash of water to scrape it up, then let it brown again. Do this several times over about 30 minutes. Each round builds another layer of concentrated, caramelized flavor into the base.
Half the soup gets blended smooth and stirred back in, giving you a thick, velvety texture studded with chunks of tender lamb and whole peas. Make it today, eat it tomorrow. Like most great soups, this one only gets better overnight.
Pro Tips
- Use lamb shoulder or neck for the best flavor. These tougher cuts break down during the long simmer and become meltingly tender.
- Don’t rush the deglazing steps. That 30 minutes of building fond is where all the deep, savory flavor lives.
- The soup thickens considerably as it cools. Add extra broth when reheating to get it back to your preferred consistency.
- Green or yellow split peas both work. Green gives a more classic look; yellow produces a milder, slightly sweeter soup.
Ingredients
Directions
Sort peas, discarding any debris. Rinse peas; drain, and set aside.
In a 5 to 6 quart pan over high heat, combine celery, onion, lamb, garlic, bay leaf, and ½ 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 ⅓ 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.
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.
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.
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