This post was first published on my other blog "Another Drop In The Bucket" on 1-27-11.
My first attempt at a food post. I figure at least this way I can't lose the recipe!
I've been craving this soup since the first time I made it a few weeks ago. I had never had split peas before and wasn't sure I would like them so I stuck to the recipe the first time. I hate fresh peas, so dried split peas was a leap of faith for me. This soup is delicious and filling. Best of all, Liam loves it!
Curried Split Pea Soup (Adapted from Alton Brown's recipe as published on www.foodnetwork.com)
2 TBSP unsalted butter
Salt & pepper
1/2 large white onion, chopped
4 cloves garlic, minced
1-1/2 TBSP curry powder
Cayenne pepper, to taste (I used 4 shakes of the jar, maybe 1/8 to 1/4 teaspoon?)
6 cups chicken broth or stock
12 oz. dried green split peas, picked over and rinsed
1/2 pound carrots, peeled and sliced
2 medium potatoes, (approx 14 oz), washed and cubed
Crushed red pepper for sprinkling
Melt the butter in a large stockpot over medium heat. Add onion and salt and pepper, cook for 2-3 minutes. Add garlic, cook for an additional 30 seconds. Add curry powder and cayenne, cook for another 30 seconds. Make sure you do not allow the onion and garlic to brown. Add broth and peas, bring to a boil over medium-high heat. Reduce heat and simmer for one hour. Add carrots and potatoes, continue simmering until vegetables reach the desired tenderness, about 20 minutes. (This will vary depending on how thick your vegetables are.) Using a stick blender, puree soup until it reaches desired consistency. I like mine nice and thick but not too pureed that it's like baby food. You may need to add water if you like a little thinner soup. Serve with a dollop of plain yogurt and a sprinkling of crushed red pepper.