Monday, March 2, 2009

The Split Pea Soup Experiment

I am vegetable challenged. I can't seem to figure out a way to get the green things into the kids on a regular basis. So, the other night, when my pal Alton Brown told me that split pea soup is a great way to sneak some peas into the unsuspecting little people, I thought I'd give it a shot.

Amazingly, it didn't go over quite as well here in the real world. Son #1 didn't even try it, daughter said it had a funky aftertaste, and son #2 said it was okay. Husband said it was good, but too thick. (I think he was just being nice). I, on the other hand, loved it (of course). I had some left over, and it does get thicker as it ages, to the point where I feel like I'm eating baby food for lunch. The other great thing about this recipe is that I got to use my groovy new emersion blender...

I think I've got to make it a few more times to get the kids on the right track. I'll torture them with vegetables.

Also, I realized I had to serve it with something they would eat, or they would all starve the night I made it -- so I made ham steaks and macaroni and cheese...

Here's the recipe:
Curried Split Pea Soup
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.

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