Another wonderful recipe! This one came from MarciaB of Happy Trails to Us. I jumped ahead on the souping schedule and made this one on Inauguration Day which was also a Snow Day here in the Tar Heel state. I love being snowed in, probably because it doesn't happen very often, and this soup was perfect for a cold and white winter day.
It's the best split pea soup I've ever had - so easy and delicious, and the green peas and herbs really add a lot of flavor. Recipe and my modifications are below.
Split Pea and Green Pea Soup with Fresh Dill
Makes 4-6 first-course servings
3 Tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), chopped (about 1 and 1/2 cups)
1 bay leaf
1 cup green split peas, rinsed
5&1/2 cups vegetable broth, divided (can use chicken broth, too, or a ham bone for seasoning).
1 cup frozen petite green peas, thawed
4 Tablespoons chopped fresh dill, divided
Shredded Parmesan for garnish
Heat oil in heavy large pot over medium high heat. Add leak and bay leaf. Saute until leek wilts, about three minutes. Add split peas and stir to coat. Add 5 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 3 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 and shredded Parmesan for garnish.
(If you like the idea of whole green peas in your soup, then only puree half of the petite green peas, and add the other half to the soup whole).
I used chicken broth. No ham bone for me but I threw a Reggiano rind in while the split peas were cooking.
I used shallots instead of leeks.
Because I was snowed in, I couldn't go to the store for fresh dill so I used dried dill and fresh parsley instead.
I left some of the green peas whole.