1-2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
2 tablespoons curry powder
1 16-oz bag green split peas, rinsed and picked over
7 cups chicken broth
sour cream or plain yogurt for serving, if desired

1. Heat a medium pot over medium heat until hot. Add the olive oil and heat for 10 seconds. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 10 seconds. Add the curry powder and cook, stirring often, for 2 minutes.

2. Add the rinsed split peas and chicken broth to the pot. Turn up the heat to bring it to a boil, cover and reduce the heat low or medium low to maintain a simmer. Cook for 45-50 minutes, or until the peas are very soft and falling apart. Remove from the heat.

3. Being very careful of splatters (please!), use a stick blender to puree the soup. This only takes about 30 seconds.

4. To serve, garnish with sour cream or plain yogurt. (I thinned my yogurt with a little milk to make it thin enough so it didn't sink and I could do the swirly thing on the top).

Makes about 2 quarts soup.