Marcia Happy Trails to Us: My Reluctant Blog posted her week's recipe early because it fell on the weekend of our Slow Bowl GTG in Paso Robles. She picked a hearty split pea soup that is kind of unusual because it also uses fresh frozen peas.
So here is a relatively simple pea soup, which uses not one, but two, kinds of peas. The recipe originally appeared in the December 2006 issue of Bon Appetit; I have only tweaked it slightly.
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, add the other half to the soup).
The only change I made to the recipe was to add a large chopped carrot to the leeks that were sauteed. Oh, yes, I guess I also changed things a bit with the stock I used. I intended to use chicken stock but didn't have enough, so my stock was one half chicken and one half beef. It tasted fine to me!
I thought the petite peas really jazzed up the soup and made the color much more green. This is another keeper!
Here are all of my ingredients:
And here it is, hot out of the soup pot: