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Split Pea & Lamb Soup

 

149

Yield

4

servings

Prep

30

min

Cook

2

hrs

Ready

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 620g (21.9 oz)
Amount per Serving
Calories 28133% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 735mg 31%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 46g
Vitamin A 9% Vitamin C 14%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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