Mommas got a favor to ask - The Kitchn, a daily inspiration in the life of Whit, is having a little competition for the top home cooking blogs. And guess what we do here at Amuse Bouche?
We flippin' home cook.
We cook the ess of everything.
So do me a solid and mosey on over to this link, and copy and paste the below into the comments to get Amuse Bouche in the running.
The Kitchn Best Home Cooking Blog
Name: Amuse Bouche
Now that that shameless self promotion is over, let's talk about split peas. I gotta tell you, I am a secret fan. Some say split peas are baby food but I say
"Googoo Gaagaa Mother effers." I flove split peas. (I also truly hope that one day I have a 2 year old that looks up at me and says that exact phrase.)
But in the meantime, I'll just keep mentally deteriorating as Brian is gone and I talk to
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 split peas, picked over and rinsed
6 cups chicken or veggie
1 tablespoon curry powder
Place the butter into a large saucepan over medium-low heat. 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.
Add the peas, 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. Your blender or a stick blender if you have one, puree the soup until smooth.