Curried Split Pea Soup
Traditional and comforting split pea soup gets a flavorful kick from curry powder and garlic in this quick and easy recipe. Needless to say, very few of us have happy memories of peas. Many of us refuse them to this day. And that's a shame because the English garden pea, or sweet pea, and its ancient but versatile ancestor, the field pea, are as good as good eats get. This recipe first appeared in Season 9 of Good Eats.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- Kosher salt, to taste
- 1 tablespoon minced garlic
- 12 ounces dried green or yellow split peas, sorted and rinsed
- 5 cups chicken or vegetable broth
- 1 tablespoon curry powder
- Freshly ground black pepper, to taste
Melt the butter in 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.