Curried Split Pea Soup
Lily
This is an Alton Brown recipe that I have made some modifications to. Nate really likes it.
ingredients
- 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 or veggie broth
- 1 tablespoon curry powder
- 1 cup cubed potatoes
- 1 cup cut carrots
- 1 cup cooked chopped ham (optional)
directions
- 1
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.
- 2
Add the peas, 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 (or a hand mixer), puree the soup until the desired consistency. Watch out for hot splatters.
- 3
After blending the soup, add the taters, carrots and ham. Soup will get a bit thicker with this additional cooking and if you don’t like that, add some more broth at this time. Cook the soup until the taters and carrots are done being crunchy.
Source: Lily
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