Recipe courtesy of Alton Brown
Show: Good Eats
1 hr 15 min
15 min
1 hr
4 servings


  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced fresh garlic
  • 12 ounces dried green or yellow split peas, picked over and rinsed
  • 5 cups chicken broth
  • 1 tablespoon curry powder


Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, 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, making certain not to allow onions or garlic to brown.

Add the peas, chicken 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. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

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