Straightforward recipe that takes less than an hour to make. It tastes creamy yet is dairy-free. For the 1 Tbsp curry powder, we used 1 ½ tsp McCormick curry powder and 1 ½ tsp Jamaican curry powder. If you use vegetable stock instead of chicken broth, this can be vegetarian. We used an immersion blender but purposely left about 1/3 to ½ of the split peas intact for texture. Serve with crusty bread. Recipe from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe.html (Nov. 2015)
Note: 12 oz dried legumes = 1 ½ dry cups.
Cooking Adventures 