Split Pea & Lamb Soup
green or yellow
or neck, boned, cut into 1/2 inch chunks
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.