Split Pea & Lamb Soup

This robust Split Pea and Lamb Soup is a comforting, rustic dish that combines the earthy sweetness of split peas with the rich, savory depth of slow-simmered lamb. The recipe utilizes a technique of browning the vegetables and meat deeply to create a flavorful fond, which is then deglazed and built into a rich broth. The split peas break down during cooking, naturally thickening the soup to a velvety consistency without the need for heavy cream. Aromatics like celery, onion, garlic, and bay leaf infuse the broth with classic warmth. Perfect for cold evenings, this meal is satisfying and nutritious, offering a balance of plant-based protein from the peas and hearty meat. It is an excellent candidate for batch cooking, as the flavors meld and improve over time, making it a wonderful make-ahead option for busy weeknights or family gatherings.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 1265.6

Dietary: Gluten-free

Description

This robust Split Pea and Lamb Soup is a comforting, rustic dish that combines the earthy sweetness of split peas with the rich, savory depth of slow-simmered lamb. The recipe utilizes a technique of browning the vegetables and meat deeply to create a flavorful fond, which is then deglazed and built into a rich broth. The split peas break down during cooking, naturally thickening the soup to a velvety consistency without the need for heavy cream. Aromatics like celery, onion, garlic, and bay leaf infuse the broth with classic warmth. Perfect for cold evenings, this meal is satisfying and nutritious, offering a balance of plant-based protein from the peas and hearty meat. It is an excellent candidate for batch cooking, as the flavors meld and improve over time, making it a wonderful make-ahead option for busy weeknights or family gatherings.

Ingredients

1 package Split peas,green or yellow
4 cup Thinly sliced celery
1 Large Onion,chopped
1/2 pound Boned lamb shoulder or neck*
2 Garlic Cloves,chopped
1 Large Dried bay leaf
7 cup Chicken broth

Directions

1
Cut the lamb into 1/2-inch chunks.
2
Sort through the split peas, discarding any debris, then rinse and drain them.
3
In a large 5-6 quart pan over high heat, combine the celery, onion, lamb chunks, garlic, bay leaf, and 1/2 cup water.
4
Cover and simmer rapidly for 10 minutes.
5
Uncover, keep heat high, and stir often until browned bits stick to the bottom of the pan.
6
Deglaze the pan by adding 1/3 cup water and stirring to scrape the browned bits free.
7
Stir frequently until the liquid evaporates and new browned bits form on the pan bottom.
8
Repeat the deglazing and browning process several more times until the vegetables are a rich brown color, about 30 minutes total.
9
Add the split peas and 7 cups of chicken broth to the pan.
10
Bring the mixture to a boil over high heat.
11
Cover, reduce heat, and simmer until the peas are tender and mash easily, about 1 hour.
12
Remove and discard the bay leaf.
13
Carefully transfer 3 cups of the soup (liquid and peas, but no meat) to a blender or food processor.
14
Blend until smoothly pureed.
15
Return the pureed soup to the pan with the remaining ingredients.
16
If a thinner consistency is desired, stir in additional chicken broth.
17
Stir over high heat until the soup is hot throughout.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1265.6kcal

% Daily Value *
Total Fat 63.9g99%
Saturated Fat 19.1g96%
Cholesterol 428.8mg143%
Sodium 475.3mg20%
Total Carbohydrate 20.7g7%
Dietary Fiber 8.5g34%
Sugars 4.9g
Protein 131.5g263%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: split pea soup, lamb stew, hearty soup, comfort food, winter recipe, protein rich, slow cooked, savory broth, vegetarian friendly base, family dinner, make ahead, green peas, yellow peas, boneless lamb, garlic, celery, onion, bay leaf, chicken broth, simmering

Read it online: https://www.chefs-mate.com/recipe/split-pea-lamb-soup/