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.

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