Yield: 6 servings
|1 pack||Split peas,green or yellow|
|4 cups||Thinly sliced celery|
|1 \N||Large onion,chopped|
|½ pounds||Boned lamb shoulder or neck*|
|2 \N||Garlic cloves,chopped|
|1 \N||Large dried bay leaf|
|7 cups||Chicken broth|
* - cut into ½" chunks
1. Sort peas, discarding any debris. Rinse peas; drain, and set aside.
2. In a 5-6 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. 3. 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. 4. Discard bay leaf. (You can chill soup atthis 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.