*  Exported from  MasterCook  *
 
                           SPLIT PEA & LAMB SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   * - cut into 1/2″ chunks
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿÿÿÿÿÿ
   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.
  
 
 
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