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Name: Split Pea and Lamb Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 c celery Thinly sliced; 1 Large dried bay leaf; 1/2 lb Boned lamb shoulder or neck *; 7 c Chicken broth; 2 cloves Garlic chopped; 1 Large onion chopped; 1 pk Split peas green or yellow

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INGREDIENTS

4 c celery ; Thinly sliced
1 Large dried bay leaf
1/2 lb Boned lamb shoulder ; or neck *
7 c Chicken broth
2 cloves Garlic ; chopped
1 Large onion ; chopped
1 pk Split peas ; green or yellow

Servings

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.

NOTES

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Split Pea and Lamb Soup

4 c celery Thinly sliced
1 Large dried bay leaf
1/2 lb Boned lamb shoulder or neck *
7 c Chicken broth
2 cloves Garlic chopped
1 Large onion chopped
1 pk Split peas green or yellow

* - 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.

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Nutrition

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Serving Size: 1 Serving (362g)
Recipe Makes: 6

Calories: 119
Calories from Fat: 69 (58%)

Amt Per Serving		% DV

	Total Fat 7.6g	10 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.6g
Cholesterol 26.5mg		8 %
Sodium 1134.9mg		39 %
Potassium 297.5mg		8 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3.2g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 119

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