Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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