Photo by Tom McCorkle for The Washington Post
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.
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.
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
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.
Makes 6 Servings
Serving Size: 1 1/2 Cups
Per serving: Calories 325; Total Fat 9g; (Sat Fat 0g); Protein 24g; Carb 53g; Fiber 16g; Cholesterol 0mg; Sodium 310mg; Total Sugar 4g