Lamb, Split Pea, and Dill Soup
Description
This delightful and somewhat unconventional Lamb, Split Pea, and Dill Soup combines savory flavors with a hint of freshness, making it a unique twist on classic split pea soup. The split peas are soaked overnight to enhance their texture and flavor, while the tender lamb shoulder adds richness, ensuring every spoonful is comforting and satisfying.
Recipe Details
| Attribute | Details |
|---|---|
| Cook Time | 8 hours |
| Prep Time | 40 minutes |
| Total Time | 8 hours 40 minutes |
| Category | Lamb/Sheep |
| Servings | 5 servings |
| Calories | 783.3 per serving |
| Fat Content | 37.2 g |
| Saturated Fat | 13.9 g |
| Cholesterol | 99.3 mg |
| Sodium | 1434.2 mg |
| Carbohydrates | 61.7 g |
| Fiber | 24.5 g |
| Sugar | 10.4 g |
| Protein | 51.4 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 1 |
| Boneless lamb shoulder | 4 |
| Salt | 2 |
| Black pepper | 1½ |
| Onion | 1 |
| Carrots | ¼ |
| Celery ribs | 1 |
| Condensed chicken broth | 2 |
| Fresh dill | 2 |
Instructions
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Soaking the Peas: In a large mixing bowl, combine the split peas with water and let them soak overnight, allowing them to absorb moisture and soften.
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Preparing the Peas: After soaking, pour the peas and water into a saucepan. Bring the mixture to a boil over high heat and let it cook for 5 minutes. This initial cooking helps to further soften the peas before transferring them to the slow cooker.
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Transferring to Slow Cooker: Carefully transfer the boiled peas and water to a 4-quart slow cooker, setting the stage for a long, slow cooking process that will develop rich flavors.
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Browning the Lamb: In a large non-stick skillet, heat vegetable oil over medium-high heat. Add the boneless lamb shoulder, browning it on all sides. Once browned, use a slotted spoon to transfer the lamb to the slow cooker.
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Seasoning the Lamb: Season the lamb in the slow cooker with salt and black pepper, ensuring the meat is well-flavored.
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Sautéing the Vegetables: If needed, add a little more oil to the skillet. Then, add the chopped onions, carrots, and celery to the skillet. Lower the heat and sauté, stirring frequently, until the onion becomes softened and translucent.
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Combining Ingredients: Drain the sautéed vegetables and add them to the slow cooker, creating a hearty base for the soup.
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Adding Broth: Pour the condensed chicken broth into the slow cooker, which will enhance the overall flavor and provide the necessary liquid for the soup.
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Slow Cooking: Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the split peas are tender and the flavors have melded beautifully.
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Finishing Touches: After cooking, stir in the fresh dill, which adds a delightful freshness to the soup. Taste and adjust seasonings as needed, adding more salt or pepper according to your preference.
This Lamb, Split Pea, and Dill Soup is perfect for a cozy meal, offering a wonderful combination of flavors that will surely warm you up. Enjoy this unique dish with your favorite crusty bread for a complete experience!
