Split Slow Soup

I have never been a huge fan of pea green soup... probably because of a jump rope saying that still echo's in my mind. Do kids even do that anymore? We would jump rope for hours and sing songs about Cinderella kissing a fella, and soup...

This week's Slow Soup is Split Pea Soup, Marcia's choice. She found the recipe in Bon Appetite, and tweeked it to perfection. This recipe calls for leeks, dried split peas, and fresh green peas... the combination is good. The fresh dill makes it fabulous!

Split Pea Soup with Dill

3 T 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
Salt &Pepper
Shredded Parmesan for garnish
Heat oil in heavy large pot over medium high heat. Add leek 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 35-45 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.
Makes about 4 bowls
(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).
I left off the parmesan and added more dill. Yum!
Now if I could just get that ditty out of my mind!

Y'all enjoy!
Sandi