| 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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