Pea soup with curry seasoning

Ingredients:

• 350 g green or yellow split peas, peeled and washed
• 2 tbsp (30 g) butter
• 1 cup chopped onion
• 1 tbsp finely chopped fresh garlic
• 5 cups chicken broth
• A sprig of rosemary for decoration
• 1 tbsp. curry powder

Preparation:

1. Place the butter in a large saucepan (4-6 quarts) over medium heat. Once the butter has melted, add the onion and a good pinch of salt and simmer for 2-3 minutes. Add the garlic and continue simmering for another 1-2 minutes, being careful not to brown the onion and garlic.
2. Add the peas, chicken broth, and curry powder. Increase the heat to high and bring to a boil.
   
   Reduce heat to low, cover, and simmer gently until the peas are tender and just beginning to cook through, about 45-50 minutes. Taste and adjust spices and herbs to taste. Using a blender, puree the soup to your desired consistency.
   
   
   Be careful: The splashes may be hot. Here are some tips to avoid getting burned: Fill the blender 1/3 full and blend in short bursts. Keep the lid loosely covered to avoid pressure buildup and a towel over the top to allow steam to escape safely.