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* 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. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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