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There’s a chill in the air (unless you live in California, in which case you’re suffering through a heatwave), the leaves are changing colors and the air smells different, which can only mean one thing: fall is here. Along with the sweaters, scarves, boots and pumpkin spiced lattes that are making their way back into our lives for another season, our slow cookers and crock pots are back in action for the kind of home cooked deliciousness that makes those chilly nights not quite so bad – soups and stews are taking center stage, making room for one rock legend’s favorite recipe to make its way into the limelight once more.
The recipe’s been making the rounds across the internet for a few years now, back to warm your tummy and make you feel like you’re that much closer to Slowhand. With a pretty simple list of ingredients and an even simpler list of directions to follow, Clapton’s split pea soup recipe is actually incredibly easy to follow and looks delicious too, even if you’re not the world’s biggest fan of peas; throw in a little curry powder if your heart so desires and you’ve got yourself a rich, creamy soup fit for royalty. Best of all? It’s awesome hot or cold!
1 medium onion
1 small head lettuce
2 ounces butter
2 ½ pints chicken or vegetable stock
1 pound shelled (or frozen) peas
1 teaspoon sugar
Salt & pepper to taste
2 teaspoons curry powder (optional)
One third pint milk
1. Peel and chop the cucumber and onion.
2. Clean and chop the lettuce, mint, and parsley.
3. Heat the butter in a saucepan and add lettuce, cucumber, onion, mint and parsley.
4. Stir until the butter is absorbed.
5. Add stock, peas, sugar and season to taste with the salt and pepper.
7. Simmer until the peas are soft.
8. Pour into a blender and puree.
9. Add the curry powder, milk and reheat.