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Split Pea & Lamb Soup

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      Title: SPLIT PEA & LAMB SOUP
 Categories: Soups
      Yield: 6 Servings
 
      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
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  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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