|1 cup||Dried split peas|
|1||Lamb shank; (about 1 1/2 lbs) or other 'boney' cut|
|1||Onion; diced or sliced|
|1 large||Stalk celery; sliced|
|⅛ teaspoon||Dry thyme; up to 1/4|
|1||Clove garlic; mashed, (optional)|
|Salt and pepper to taste|
Source: Sunset All Time Favorite Recipes Menlo Park CA Lamb adds meaty flavor and extra protein to this soup recipe from the 60's.
Despite the long cooking time, the soup is quite brothy.
Rinse and sort through peas, drain. Place in a 4-5 quart oven proof casserole. Add other ingredients, cover and bake in a 300deg F. oven until meat is tender when pierced (3-4 hours).
Lift meat from soup, cover pan and return to oven to keep warm (OK turn off oven at this point). Discard bone and any fat, tear meat into bite size pieces. Return meat to casserole, stir well and season to taste with salt and pepper.
Makes 6 servings.
P.S. I usually bake a 10# bag of whole potatoes along with this soup, taking them out as done. Some we eat right away, some fried for breakfast the next day, and some are split, stuffed and frozen for use later as 'twice baked potatoes.
Posted to JEWISH-FOOD digest by PhatWolf <donutdolly@...> on Oct 29, 1998, converted by MM_Buster v2.0l.
Random recipe of the day