Split Pea Curry

This excellent curry is a fine alternative to a traditional split pea soup (such as the first post on this blog). This one is based on the recipe entitled "Lemon-Split Pea Soup" from The Art of Seasonal Cooking by Perla Meyers (New York: Simon & Schuster, 1991), which, despite its name, contained lemon only in the garnish. No matter. It is a fine recipe, and I made only a few small changes to suit my taste.

I would certainly also try this with lentils. I also plan on adding okra and/or potatoes in a future iteration. Stay tuned.

Meyers called for heavy cream, which struck me as profoundly gratuitous. I added light cream instead, and still felt that it was unnecessary if the soup was made with a good stock. I suppose the light cream could do something for the soup if using a commercial broth; for homemade broth, don't bother (or use less).

Since the soup is pureed at the end, it is acceptable to prep the carrots in a food processor.

INGREDIENTS:

• 2 tbsp. unsalted butter
• 1 tbsp olive oil
• 2 large onions, peeled and finely diced
• 3 large carrots, peeled and finely diced
• 2 tsp. ground cumin
• 1 1/2 cups split green peas, rinsed
• 6 cups chicken stock
• 6 whole black peppercorns
• 1/2 cup light cream (optional, see above)
• 2 tsp. minced jalapeño peppers (optional)
• Salt to taste

DIRECTIONS:

1. In a heavy soup pot, heat the butter and oil over medium-low heat. Once butter is melted, add onions and peppers. Sauté until onions are soft, stirring frequently, about 7-10 minutes.
2. Add the carrots and continue to sauté for 5-6 more minutes or until carrots begin to soften.
3. Add the cumin and stir well to combine. Add the peas and stir to combine. Allow to cook with the onion mixture for a minute or two.
4. Add the broth and bring to a boil. Reduce heat to simmer, cover, and allow to cook for 45 minutes.
5. If you have an immersion blender, use it to puree the soup to the desired consistency. Otherwise, puree in a conventional blender or food processor in small batches, then return to the pot.
6. Add the cream (if using) and stir to combine. 
7. Salt to taste.

Serve with bread. Makes an excellent leftover.