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
- 1 tablespoon curry powder
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 131 reviews
By burnt-agua
on April 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Incredibly easy, delicious, and healthy too!
By howarc1
ST. LOUIS, MO
on April 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG! This soup is sooooo GOOD! I had two bowls for dinner. Followed the recipe with the following changes: used homemade veggie stock instead of chicken stock, added a couple of "almost too old" chopped carrots for sweetness that I happened to have in the frig and needed to be used. I also used an immersion blender. Best thing....made it all in one pot! Less dishes to wash...lol!
By cpirolo_8722739
commack, NY
on January 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome! and easy as 1-2-3. The only thing I changed was I cut the curry powder down by about 1/2 teaspoon and added some ground saffron that I purchased in the Caribbean this past November. I made it to take to work this week, but I can't stop going to the pot to taste it. I'm going to serve a little sour cream on top. This is definitely a keeper!
Read all 131 reviews