Thursday, February 17, 2011

Curried Split Pea Soup

Okay folks, like I mentioned before sometimes there just is not going to be a picture. However, I can tell you split pea soup is green! My husband and I love split pea soup, the kids do too after they get over the green part.
This curried split pea soup is the best. You can't really taste the curry, but it gives the soup a nice spice. We like to add some cooked bacon or spam on top (yes I said spam, get over it) and some sour cream. Depending on the consistency you desire, you can add milk or water. Also, we just discovered that adding some canned jalapeno to it gives it a nice touch!

Curried Split Pea Soup
from Alton Brown

2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
Add the peas, chicken broth and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

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