**Curried pea soup**
2 tablespoons canola oil/bacon fat/butter
1 cup chopped onion
seasoned salt and freshly ground black pepper
5 cloves fresh garlic, chopped
12 ounces dried green or yellow split peas, picked over and rinsed
4 cups chicken broth
1 tablespoon garam masala instead of curry powder

Directions

Place the butter (or oil/fat) 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.

Added 1 full cooked chopped potato after pureeing.  Ate with Darald's rye bread.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/curried-split-pea-soup-recipe/index.html?oc=linkback

Definitely a keeper but I'd double the recipe at least next time for leftovers :o)