Lamb And Black-Eye Pea Soup

1. 1

   Place peas in medium bowl. Cover with water and soak overnight; drain. Cook in saucepan of boiling water, uncovered, for 1 hour 15 mins, or until tender. Drain.

2. 2

   Preheat the broiler. Broil peppers, skin side up, until skin blackens. Cover with plastic wrap for 5 mins. Peel off skins; chop finely.

3. 3

   Heat oil in a large saucepan on high heat. Cook lamb, in batches, until browned all over. Remove from pan. Add onion and garlic to pan; cook, stirring, until onion has softened. Add carrots and celery; cook, stirring, for 2 mins. Add tomato paste and wine. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins.

4. 4

   Add lamb and 3 1/2 quarts water to pan and bring to a boil on high heat. Reduce heat to low; simmer, uncovered, for 2 hours, skimming occasionally. Strain through a muslin-lined strainer into a large bowl. Reserve lamb and stock; discard solids.

5. 5

   Remove lamb meat from shanks and discard bones. Shred lamb.

6. 6

   Return soup stock to same cleaned pan with peas, lamb and peppers. Stir on medium heat until heated through. Just before serving, stir in cilantro.

* Per serving · 4 servings · Values may vary.