Ingredients Jump to Instructions ↓

  1. 1 pk Split peas,green or yellow

  2. 4 c Thinly sliced celery

  3. 1 Large onion,chopped

  4. 1/2 lb Boned lamb shoulder or neck*

  5. 2 Garlic cloves,chopped

  6. 1 Large dried bay leaf

  7. 7 c Chicken broth

  8. 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'¿

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

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

  11. 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

  12. 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.

  13. 3. To pan, add split peas and 7 cups chicken broth;

  14. 1 hour.

  15. 4. Discard bay leaf.

  16. 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.


Send feedback