Split Pea Lamb Soup Food

SCOTCH BROTH (SCOTCH SOUP)

Steps:

• Put the lamb bones into a Dutch oven or large soup pot and add 8 1/2 cups (2 liters) of water, barley, split peas and 2 teaspoonfuls of salt.
• Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you're not familiar with scumming a soup, this is what you want to remove and throw away.
• While the broth is simmering, you can prepare the vegetables.
• After an hour, the broth, barley and peas will look like this.
• Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
• Chop/shred the cabbage while the soup is simmering.
• At this point, the broth looks like this.
• After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
• This is what a vegetarian/vegan Scotch broth will look like. However, if you've used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
• Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.

SPLIT PEA & LAMB SOUP

Steps:

• Sort peas, discarding any debris. Rinse peas; drain, and set aside. In a 5 to 6 quart pan over high heat, combine celery, onion, lamb, garlic, bay leaf, and ½ 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 ⅓ 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. 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. Discard bay leaf. (You can chill soup at this 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.

LAMB AND YELLOW SPLIT PEA STEW

Steps:

• Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
• Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
• Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
• Fold fried potato into stew just before serving, or serve it on top.

LAMB, SPLIT PEA, AND DILL SOUP

Steps:

• In a large mixing bowl, add the split peas and water; let set overnight.
• Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
• Transfer to a 4 quart slow-cooker.
• In a large non-stick skillet, heat vegetable oil over medium-high heat.
• Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
• Season with salt and pepper.
• Add more oil to skillet if necessary.
• Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
• Add chicken broth to slow cooker.
• Cover and cook on LOW for 7-8 hours or until the peas are tender.
• Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.