Split Pea & Lamb Soup
Yield
4 servingsPrep
30 minCook
2 hrsReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
split peas
green or yellow |
*
|
| 4 | cups |
celery
thinly sliced |
|
| 1 | large |
onions
chopped |
|
| ½ | pound |
lamb shoulder
or neck, boned, cut into 1/2 inch chunks |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | large |
bay leaves
dried |
*
|
| 7 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
split peas
green or yellow |
*
|
| 946 | ml |
celery
thinly sliced |
|
| 1 | large |
onions
chopped |
|
| 226.8 | g |
lamb shoulder
or neck, boned, cut into 1/2 inch chunks |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | large |
bay leaves
dried |
*
|
| 1.7 | l |
chicken broth
|
|
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.
