Recipe information
Yield
4 to 6 first-course
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
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Preparation
Step 1
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.
Step 2
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.