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How To make Split Pea& Lamb Soup
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 ?????????????????? ?????? 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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HOW TO MAKE PEA AND HAM SOUP SLOW COOKER RECIPE - Greg's Kitchen
One of my absolute favourite soups, pea and ham is so easy to make!
It's so easy to make and is a meal in a bowl that is great for you too!
This soup is suitable for freezing too.
Ingredients:
1 ham / bacon hock between 700g to 1kg / 1.5 to 2lb
1 packet of split peas (approx 500 grams worth / 1 pound)
1 onion
2 celery
2 carrots
2 cloves garlic
1 bay leaf
2 litres / 8 cups of water, I used half chicken stock half water
*Don't add any salt as the ham will make it salty enough
split pea soup Liberian style
simple way of cooking Liberian recipe