Basquali’S Curried Split Pea Soup

1. 1

   1. Soak the peas in 6 cups of cold water, overnight.

2. 2

   2. Put the olive oil, onions and salt in a large pan over medium heat. Stir to coat with oil, cover and cook without browning for 10 minutes, stirring occasionally. Add the garlic, ginger, thyme, curry, and cumin and cook together for five minutes then add the wine. Add the peas plus 3 1/2 cups of the pea-soaking water, the stock cube, and the stock. Cover and simmer for 40 minutes.

3. 3

   3. Add the potatoes and simmer for another 20 minutes. Puree, ideally with an immersion blender, which will keep some of the ginger in little shreds, or in an electric blender making sure not to let the soup become TOO smooth.

* Per serving · 4 servings · Values may vary.