I’ve always been a big fan of split pea soup, but this one really takes it to the next level. I don’t use dill too often, but in this dish it adds so much flavor that I’m inspired to find more delicious dill-laden recipes and go dill crazy (did somebody say cucumber salad?!)
I had a similar version of this soup at a little gourmet cafe, Medina, last week. It was the perfect solution to my post-illness, weak tummy predicament. I was starving and nothing really seemed appealing, yet as soon I tried this, I was blown away. I knew I needed to recreate it in the QLK, and when I did my research I was so pleased to find this recipe on Epicurious. It tastes almost identical to the one I had last week and I couldn’t be happier. Eater be warned: this soup is extremely filling and you may just have to stop yourself before consuming too much. Luckily, its super healthy so you won’t have to feel remorseful, should you choose to overdo it. Dill-icious!
Split Pea Soup with Fresh Dill
(adapted from Epicurious.com)
- 1 large onion (or 1 large leek)
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 cup split peas, rinsed
- 2-3 bay leaves
- 5 3/4 cup vegetable broth (or water)
- 1 cup frozen green peas (optional)
- 5 tablespoons fresh dill
- 1 teaspoon sea salt
- Fresh ground pepper to taste
Over medium-high heat, saute the onions for about a minute. Add the celery and carrots. Saute until the onions are translucent (about 5 minutes).
Add 5 1/4 cup vegetable broth and the split peas. Bring to a boil, then lower the heat to a simmer and cover for about 45 minutes (or until the peas are tender).
Remove from heat and discard the bay leaves. Transfer to a blender or food processor, add the remaining 1/2 cup of vegetable broth and puree until smooth. Return soup to the pot and add green peas, fresh dill, salt and pepper. Garnish with dill and serve!