Split Pea And Green Pea Soup With Fresh Dill
- 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
- Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Saute 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.
extravirgin olive oil, only, bay leaf, green split peas, vegetable broth, frozen petite green peas, fresh dill
Taken from www.epicurious.com/recipes/food/views/split-pea-and-green-pea-soup-with-fresh-dill-236775 (may not work)