Sunday, November 2, 2008

Curried Split Pea Soup

This is my take on Alton Brown's recipe.

2 tablespoons butter
1 med. chopped onion
1/2 - 1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tblsp. minced fresh garlic
1 3/4 c. dried green or yellow split peas, picked over and rinsed
5 c. chicken broth (can use 4 c. broth & 1 c. water)
1 Tblsp. curry powder
6 pieces bacon, cooked and crumbled (opt.)

Place the butter into a large 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, curry powder, and bacon pieces. 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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