We aren’t hosting Soup Sunday this week, but I do have a soup recipe to share with you. I’ll soon be hosting a Soup Swap, where a handful of my ladies will make their favorite soup to share.
This has become a yearly fall tradition for me. Depending on the size of the group, we’ll typically make 1-2 quarts (that’s 4-8 cups) per person. We all go home with the same amount of soup we came with, except we’ll have a variety. I just love to pull a tasty container of soup from the freezer on busy days. The soup warms my belly on a cold evening and spending time with friends always warms my heart. So it’s a win-win situation!
This year I’ll be making Alton Brown’s Curried Split Pea Soup:
2 tablespoons unsalted butter
1 cup chopped onion
kosher salt & freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas, picked over & rinsed
5 cups chicken broth
1 tablespoon curry powder
Place the butter into a large saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. (Just to clarify, that’s ‘add salt and then let it sweat.’ Not, ‘add salt and *your* sweat.’ That would be gross.) Now that we’ve cleared that up, 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 45-50 minutes. Taste and adjust seasoning as needed. Use a stick blender to puree the soup to your desired consistency (or use a regular blender, working in batches).
Voila! Easy (Pea)sy ;) Alton Brown’s Curried Split Pea Soup!