SPLIT PEA AND DILL SOUP

SPLIT PEA AND DILL SOUP image

Yield 1 batch

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), chopped (about 1 1/2 cups)
1 bay leaf
1 cup green split peas, rinsed
Carrots, Potatoes, Onions and Celery - add if you want to make the
soup more substantial
5 3/4 cups vegetable broth, divided (or chicken broth)
Salt to taste
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided

Steps:

Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf (and carrots, potatoes, onions and celery if desired). Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes (up to 1 hr). Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill (can also put greek yogurt on the top).