Best Split Pea And Dill Soup Recipes

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

Split Pea and Green Pea Soup with Fresh Dill image

Categories Soup/Stew Bean Vegetable Sauté Vegetarian Quick & Easy Pea Healthy Vegan Dill Bon Appétit

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 7

Ingredients

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
5 3/4 cups vegetable broth, divided
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. 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. 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.

LAMB, SPLIT PEA, AND DILL SOUP

Lamb, Split Pea, and Dill Soup image

An unusual combination of ingredients but I thought this made an extra-special split pea soup. Peas soak overnight.

Provided by ratherbeswimmin

Categories Lamb/Sheep

Time 8h40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried yellow split peas or 1 lb split peas, rinsed,drained,and picked over
4 cups water
2 tablespoons vegetable oil (more if needed)
1 1/2 lbs boneless lamb shoulder, cut into 2-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
2 medium carrots, cut into 1/2 inch slices
2 medium celery ribs, cut into 1/2 inch slices
2 2/3 cups condensed chicken broth, canned or homemade
2 teaspoons chopped fresh dill

Steps:

In a large mixing bowl, add the split peas and water; let set overnight.
Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
Transfer to a 4 quart slow-cooker.
In a large non-stick skillet, heat vegetable oil over medium-high heat.
Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
Season with salt and pepper.
Add more oil to skillet if necessary.
Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
Add chicken broth to slow cooker.
Cover and cook on LOW for 7-8 hours or until the peas are tender.
Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.

Nutrition Facts : Calories 783.3, Fat 37.2, SaturatedFat 13.9, Cholesterol 99.3, Sodium 1434.2, Carbohydrate 61.7, Fiber 24.5, Sugar 10.4, Protein 51.4

SPLIT PEA AND DILL SOUP

SPLIT PEA AND DILL SOUP image

Categories Soup/Stew Vegetable

Yield 1 batch

Number Of Ingredients 10

Ingredients

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).