Curried Split Pea Soup
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 486
- Total Fat
- 11
- Saturated Fat
- 5
- Carbohydrates
- 71
- Dietary Fiber
- 24
- Sugar
- 13
- Protein
- 29
- Cholesterol
- 24
- Sodium
- 1017
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
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.