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.