Did you like what I did there? Ok, probably not. But I'm not above a bad pun every once in awhile. And "pea" is such an easy word to play off of...just don't take it too far!
I love sharing my dessert recipes on here, and that's really where I've gotten the most creative recently, since I have to adapt just about every recipe in the world if I want to eat something that resembles dessert. But with Maus recovering from a scraped paw pad (she's on antibiotics, but still yowls to play laser, and then limps around the apartment as fast as she possibly can) and the most depressing weather to ring in April (seriously, Boston, is this your idea of an April Fool's joke?!), we needed a little comfort food around here. And this pea soup is too good not to share.
Dried split peas are one of our latest health food kicks, since they are super high in both fiber and protein. This soup tastes delicious hot or cold, and is especially decadent served with a dollop of cream on top.
Creamy Split Pea Soup
2 tbsp olive oil
3 large stalks of celery
3 small onions
3-5 cloves of garlic
salt, to taste
1 1/2 cups dried split peas
6 cups water
1 tbsp curry paste
a few sprinkles of dried parsley
1. Coarsely chop celery and onion and saute in the olive oil in a pot over medium-low heat. While sauteing, peel the garlic and slice each clove in half lengthwise. After the onions and celery have cooked for about 5 minutes, add the garlic and salt. Continue to saute until translucent, about another 10 minutes.
2. Add the water and then the peas to the pot. Increase heat to high until water is boiling, then cover and reduce heat to low. Simmer until peas fall apart, about 45 minutes.
3. Remove lid, increase the heat, and add curry paste. Stir until well-mixed.
4. Turn off the heat, add the parsley, and use an immersion blender to blend the soup until creamy. Note: Make sure the blender is completely in the soup before blending, or you can count on hot peas all over!