12ouncesdried green or yellow split peas, picked over and rinsed
5cupschicken or vegetable broth
ACTIVE TIME: 15minutes
TOTAL TIME: 1hour5minutes
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, 45 to 50 minutes. Taste and adjust seasoning as needed. Using an immersion blender, puree the soup until it reaches your desired consistency. Watch out for hot splatters.