Serves 6-8 (slightly adjusted from an Alton Brown recipe)
Ingredients
- 2 Tablespoons unsalted butter
- 1 white onion, small diced
- 2 cloves of garlic, minced
- 1 Tablespoon curry powder
- 12 oz. split peas, rinsed and picked over
- 5 cups chicken or vegetable broth
- 2 scallions, sliced thin on the bias
- 1 lemon cut into wedges
Steps
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 2-3 minutes. Add the garlic and curry powder, and continue to sweat for an additional 1-2 minutes, making certain not to allow the onions or garlic to brown.
Add the peas and broth. Increase the 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 long, approximately 45-50 minutes. Taste and adjust seasoning as needed. Use an immersion blender, puree the soup until the desired consistency is reached.
Garnish with scallions and lemon wedges
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