Here's the recipe you asked for Krista & BreAn...I found it online at foodnetwork.com.
Ingredients:
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
Directions: Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a gene pinch of salt and sweat for 2 to 3 minutes. Add the garlic an 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 he high and bring to a boil. Reduce heat to low, cover and coo simmer until the peas are tender and not holding their sha any longer, approximately 45 to 50 minutes. Taste and adju seasoning as needed. Using care and a stick blender, puree soup until the desired consistency. Watch out for hot splatters.
Keep in mind I NEVER follow a recipe perfectly, but this is roughly what my soup consisted of. I also did not puree it and added ham. It was good and even the kids ate it.
This was awesome! All the kids said that they wanted me to make it again, and even Josef has seconds! WaHoo! :D
ReplyDeleteI made this again the other day because my kids had been begging for it. I made it at lunchtime by just throwing all the ingredients into the crock-pot all together and then setting it on low until dinner time. The peas disintegrated (so no pureeing) and the onions just melted in your mouth. My kids said it was even better that way than it was the first time. And I loved that it was even easier. :) Just thought I'd add that little hint.
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