Green Split Pea Soup With Curried Butter
If you ever thought that green split pea soup wasn’t a sexy dish, then you need to reconsider! This rich, spicy, flavorful, creamy soup was such a treat. Even my hungry husband agreed. Though I did make him some bacon to throw on top, he loved it even without the meaty addition. The kids topped it with croutons. A bit of crunch is always good. Prep time is less than 15 minutes, but it took about 45 min for the split peas to cook. So get the soup going 1 hour before you plan to eat and once it’s simmering away, grab a book, play with the kids, catch up on e-mails or whatever it is that you like to do. The soup takes care of itself until it needs a quick blend and goes straight to the table. Thank you to Heidi Swanson for the inspiration. The soup is adapted from her cookbook Super Natural Every Day.
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- 5 1/2 cups / 1.3 l water
- 1 1/2 cups / 300 gr green split peas or green lentils
- 3 tbsp / 45 gr butter
- 1 tbsp curry powder
- 1 cup / 240 ml coconut milk
- 1 bunch fresh chives, minced
- In a large pot melt 2 tbsps of butter and add the onion, garlic and red pepper flakes. Cook for a couple of minutes, stirring once or twice.
- Pick any pebbles from the green split peas, rinse well and add to pot with the water.
- Bring to a boil over medium-high heat. Cover and turn down the heat when simmering and let simmer for about 45 min or until the split peas are tender.
- In the meantime melt the butter, let it turn just brown and add the curry for 30 sec. Set aside.
- The soup is done when the split peas are tender. Blend with handheld blender until chunky or smooth. Your choice.
- Add coconut milk, 1-2 tbsps of the curried butter and season with salt & pepper.
- Drizzle with a bit more of the curried butter and top with chives.