It is week 11 – of the Sunday Slow Soupers ~ a group of Slow Travel members cooking soup and blogging together every Sunday. This week’s soup is Split Pea and Green Pea Soup with Dill selected by Marcia.

This is a great vegetarian soup. The fresh pea make it much lighter than a normal pea soup. We really enjoyed it. Thanks Marcia for a great selection.

Split Pea and Green Pea Soup with Fresh Dill
Yield: Makes 4-6 first-course servings

Ingredients

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

Salt
Pepper
Shredded Parmesan for garnish

Preparation

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).