Thursday, November 06, 2008

Keeping Creative Kitchens #5

It's time for another edition of Keeping Creative Kitchens! This week I want to share a new recipe we enjoyed last week. I talked about how good it was in my menu plan but I wanted to share the recipe here with a (not great :)) photo. My family loves soup and I'm always looking for new recipes. I am also interested in how to get my kids to eat more veggies and to have diversity in their diet. Soup has been hands-down one of the best ways. They are nearly always excited about it and this soup was no exception.

I found this positively reviewed recipe, created by Alton Brown, on the Food Network website. I changed a few things and put my own spin on it but I have to give the majority of credit to Brown - it was his foundation and his inspiration. So without further commentary, here it is :):


2 tablespoons butter
1 med. chopped onion
1/2 - 1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tblsp. minced fresh garlic
1 3/4 c. dried green or yellow split peas, picked over and rinsed
5 c. chicken broth (can use 4 c. broth & 1 c. water)
1 Tb. curry powder
6 pieces bacon, cooked and crumbled (opt.)
Chives for garnish (opt.)
Sour cream or yogurt for garnish (opt.)

Place the butter into a large 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, curry powder, and bacon pieces. 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.

It doesn't look very green but that's just my poor photography. :) It's not overwhelmingly curry flavored though you can definitely taste it. I think carrots would be a wonderful addition. Anyway, I served the soup with biscuits. Andrew ate the leftovers the next day and thought it was great. Patrick told me it was, "delicious." What more can a mom want? :)

Happy Thursday, everyone! Thanks for stopping by Keeping Creative Kitchens! I'm looking forward to all your great ideas, recipes, and resources. Feel free to grab the button for your post - you don't have to know me to play along and you don't have to participate to comment or ask questions! :)

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Hope you have fun, meet new people, learn a few things, feel encouraged, and find inspiration as you prepare meals, care for your family, and entertain!


stephanie said...

I just made that recipe last night and Jeremy is taking leftovers today for his lunch. Definitely a good recipe, though a little thinner than I preferred. Maybe I'd use less broth next time, or maybe try the carrots.

Alaina said...

Mine was VERY thick...hmm...wonder what the difference was?

Amy K said...

Looks great. Kevin loves split pea and I'll have to try this variation. Do you buy the bacon pieces pre-cooked and crumbled at Costco? That's one of my favorite things there. I love having it on hand for baked potatoes, omelets, quiche, soups, etc.