This nourishing meal-in-a-bowl is as cozy and comforting as the softest flannel PJs. Leek and dill lend it a delightfully different, aromatic flavor, but you could substitute onion and/or parsley or thyme, if need be.
Active time: 30 mins; Total time: 1 hour 45 mins
Storage Notes: The soup can be refrigerated for up to 4 days. It will thicken as it sits, so add broth or water as needed when reheating.
Servings: 6 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6 servings; makes about 9 cups
Ingredients
- Several large sprigs fresh dill (about 1/2 medium bunch), plus more for optional garnish
- 1 bay leaf
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, washed well and chopped
- 1 medium carrot (about 2 ounces), diced
- 2 ribs celery, diced
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided, plus more to taste
- 1 pound dried green split peas , rinsed and picked over for stones
- 8 cups low-sodium chicken or vegetable broth
Directions
Tie the dill, reserving a few sprigs for garnish if desired, and bay leaf together with kitchen twine.
In a large soup pot over medium heat, heat the oil until shimmering. Add the leek, carrot and celery and 1/4 teaspoon each of the salt and pepper and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Stir in the split peas, then add the broth, herb bundle, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to low and simmer, partially covered, stirring occasionally, until the peas have lost their shape and the soup looks creamy, about 1 hour and 15 minutes. Remove the herb bundle, taste and season with additional salt and pepper, if desired. Sprinkle with the reserved dill, if using.
Recipe Source
From cookbook author and nutritionist Ellie Krieger.
Tested by Olga Massov and Jim Webster.
Email questions to the Food Section at food@washpost.com.
