Split

4 c Thinly sliced celery

1 Large onion,chopped

1/2 lb Boned lamb shoulder or neck*

2 Garlic cloves,chopped

1 Large dried bay leaf

7 c Chicken broth

1/2" chunks ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿ÃÆ'¿

1. Sort peas, discarding any debris. Rinse peas;

2. In a 5-6 quart pan over high heat, combine celery,

1/2 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

1/3 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;

1 hour.

4. Discard bay leaf.

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.