Darien has made this recipe several times in the past, but this was my first time making it, and I went a little hog wild on the salt. Alton Brown says to liberally salt the onions, and believe me, I did. Plus, I think the store bought stock I used was already salty. So, I turned an other wise very easy and delicious soup into a curry catastrophe.
Heed my warning, if you are buying store bought stock or broth, don't salt liberally until you have done a taste test. You can always add more salt, but you can't take it back.
This is a very nice soup (when properly prepared) and the mild curry spices give just a little kick of flavor to regular old split pea soup.
Curried Split Pea Soup
Source: Alton Brown, Food Network
2 tablespoons unsalted butter
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 chicken broth
1 tablespoon curry powder
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, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.