Curried Split Pea Soup
I remember the very first time I ate a hamburger from a fast food joint. I was 15 years old and it was a Whopper Jr (hold the pickles and slice it in half, thank you very much) and I was driving down the interstate with my mom in her lovely green Volvo.
You can ask my mom: I wasn’t like most kids when I was a youngster. Exhibit A is the hamburger tendencies aforementioned. Exhibit B is my love for split pea soup as a young girl. Most kids detest green vegetables but I distinctly remember adoring split pea soup, even if it came from a Campbell’s soup can. Even better when it was born out of an old ham bone (but not old in a nasty way).
Even though I loved this soup as a kid, my tastes have matured. I like curry powder in my pea soup these days. And a little texture from carrot chunks and not-quite-pureed soup is good, too. I find the meaty additions in most pea soup unnecessary. But I still go 15 years between fast food hamburgers.
One Year Ago: Russian Style Mac and Cheese
and don’t forget about the Souper Bowl!
Curried Split Pea Soup (adapted from Alton Brown)
2 carrots, cut into half moons
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 vegetable broth
1 tablespoon curry powder
Spray the bottom of a large soup pot with cooking spray and add the onion and a generous pinch of salt. 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.