This variation on split-pea soup is absolutely delicious.

Ingredients and Method:

3 cups chicken broth
1 medium sized clove of garlic, minced
1/2 teaspoon hot pepper flakes (optional)
1 inch-long piece of cinnamon stick
l cup dry split peas
1 tablespoon flour
1 tablespoon butter
3 cups tomato juice
1/2 teaspoon curry powder salt to taste

     Bring chicken broth to a boil. Add garlic, optional hot pepper flakes, and cinnamon stick. REMOVE CINNAMON STICK FROM BROTH AFTER ONLY 5 MINUTES OF COOKING. (Leaving it in longer will give the broth a harsh flavor, whereas you want only a hint of cinnamon.)

     Add the split peas to broth and cook, covered, until done, about 45 minutes. Puree split peas and broth. Put them back in cooking pot, add tomato juice and curry powder. Bring to a simmer, season to taste -- maybe adding a little more curry -- and serve. Serves 4.

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