Growing-up I remember my mom would always make split pea soup with the leftover holiday ham. She wasn’t much of a cook but she had a knack for the crock pot and I have vivid memories of a questionable pot of mush simmering away in the kitchen. As a kid, the words “split pea” didn’t exactly appeal to me and yet the inviting smell always made me curious. I had tepid interest at the time but the adult me now recognizes the value of a house that smells good. I’ve been known to “burp” the oven just for feedback on smells. I want the house to smell good! It puts the home in homey.

There is an expression that we “eat with our eyes” (not sure that’s the case for kids and pea soup) but the nose most definitely has it’s place in the culinary world. Grown-up me has made a grown-up version of split pea soup by adding an Indian flair with a drizzle of garam masala brown butter. Kids might still turn their noses up but the adults in the room might be grateful for a fresh riff on an old favorite. This Garam Masala Split Pea Soup recipe is great for warming cold seniors and their caregivers. An adventurous child might enjoy it too but honestly, why is everything about the kids? They want to leave the house without a jacket when there’s snow on the ground. I mean seriously, what do they know? Make a pot of this soup to help survive the frigid months of winter. After a certain age, one can recognize the value of feeling warm and cozy, especially when served up as a bowl of delicious!

Ingredients:

2 tbsp oil
1 chopped onion
4 chopped garlic cloves
1/2 tsp crushed red chili pepper
5 cups chicken or vegetable stock or broth
1 1/2 cups of split green peas
1/2 cup coconut milk
1/4 tsp salt
3 tbsp butter
1 tbsp garam masala
chopped chives for garnishing

Directions:

In a large pot, saute the onion in the oil for a few minutes until the onions soften.
Next, add the garlic and the crushed red pepper and stir until it becomes fragrant.
Then stir in the stock/broth and the split green peas.
Simmer covered for about 45 minutes or until the peas are soft and cooked through.
While the soup is simmering, melt the butter allowing it to foam and begin to brown.
When the butter has turned golden in color, stir in the garam masala and saute for 30ish more seconds letting the spices become fragrant. Then remove from heat.
When the soup has finished simmering, remove it from heat and stir in the coconut milk and and salt.
Carefully pulse or puree the soup using an emersion blender (or stand-up blender)to desired consistancy.
Serve it in bowls with a garnish of chopped chives and a drizzle of brown garam masala butter.

Stay warm friends!