| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 6 | Servings | |
INGREDIENTS
| 1 | pk | Split peas,green or yellow |
| 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 |
INSTRUCTIONS
* - cut into 1/2" 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 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; 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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