curried split pea soup

It wouldn't be April in Cleveland without the threat of one last snowfall...one last stretch of cold weather before Spring takes over. Although I'm not all too thrilled in having to pull out my winter coat, I am looking forward to making one last comfort meal or two...

I've never been a split pea soup fan, in fact I'm pretty sure I never even tried it until a few months ago, but now I can't get enough of it. This past winter, we made it at least once a week after ending up with a giant bag of split peas left over from my best friend's wedding (she used them to keep the candles stable in her centerpeices). Not wanting to be wasteful, Brad began to search for split pea recipes and happened upon this one. After adapting slightly (original recipe calls for 5 cups of chicken stock, we used water instead and it tastes just as delicious, also we add a few drops of liquid smoke) this turned into a definite keeper. It's super easy to throw together on a cold afternoon and let simmer until dinnertime.

Curried Split Pea Soup
1 T olive oil
1 onion chopped
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic (2-3 cloves)
2 cups dried green or yellow split peas, picked over and rinsed
5 cups water
1 tablespoon curry powder
1-2 drops liquid smoke

Saute onion in olive oil in 4-6 quart saucepan over medium-low heat. 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, water, curry powder and liquid smoke. 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. Stir and mash soup to desired consistancy - we just stir with ladle as we prefer chunkier soup. Can use stick blender to puree if wanted.

recipe adapted from Alton Brown found on http://www.foodnetwork.com/