<http://schema.org/articleBody>
"Everyone is talking about Heidi Swanson&amp;#039;s Super Natural Every Day! Below, Sarah from Pink of Perfection shares one of Heidi&amp;#039;s recipes, a new take on the classic split pea soup. \u2014 Kim Walker    It&amp;#039;s always immensely entertaining\u2014and perhaps a tad unnerving\u2014to have any firmly-held ideas of who you are and what you like turned upside-down. Take cooking: I think of myself as a bit of traditionalist. In restaurants, I&amp;#039;ll ooh and ahh over creative twists, but in my own kitchen I&amp;#039;m a straight-shooting classicist. I like banana bread without candied ginger and my cinnamon rolls sans raisins. Since my very first kitchen, I wanted to master the basics. It seemed like a way to create comfort in my new grown-up life with familiar favorites: roast chicken, chocolate chip cookies, French onion soup. But once I felt confident and had a pocketful of tried-and-trues to turn to, I began to want to stray the course rather than stay it. And then along came this split pea soup recipe, and I don&amp;#039;t think I&amp;#039;ll be making the classic split pea soup recipe for a long while. Start with a base of onion, garlic and crushed red pepper cooked in butter. Puree the split peas and stir in velvety coconut milk. Brown butter and season with curry powder. Drizzle spiced butter over your soup and dust with chives. You can see how this would change your mind about a ham hock, can&amp;#039;t you? Have you ever stumbled across a new recipe that made you toss out your old tried-and-true favorite? Split Pea Soup with Brown Butter, Coconut Milk &amp;amp;amp; Chives\u00E2\u00A8 from Super Natural Every Day serves 4 to 6 2 tablespoons unsalted butter 1 large yellow onion, chopped\u00E2\u00A8 3 cloves garlic, chopped\u00E2\u00A8 1/2 teaspoon red pepper flakes\u00E2\u00A8 5 1/2 cups vegetable broth or water\u00E2\u00A8 1 1/2 cups green split peas or green lentils, picked over and rinsed\u00E2\u00A8 3 tablespoons unsalted butter\u00E2\u00A8 1 tablespoon Indian curry powder 1/2 cup coconut milk\u00E2\u00A8 1 bunch fresh chives, minced Combine the 2 tablespoons butter, onion, garlic and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth or water and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes. In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and saut\u00A9 until the spices are fragrant, less than a minute. When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Stir in half the spiced butter, taste, and add more salt in needed. Serve drizzled with the remaining spice butter and sprinkled with chives. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a41873/desperation-dinners-split-pea-soup-brown-butter-coconut-milk-chives-8448/>