Split Pea Soup With Leeks and Dill

• porciones: 6 servings
• tiempo activo: 1 hour 15 minutes
• tiempo total: 1 hour 45 minutes

Ingredientes

Several large sprigs fresh dill (about 0.5 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 (2 ounces), diced

2 ribs celery, diced

1/2 teaspoon fine salt, divided, plus more to taste

½ teaspoons 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

Instrucciones

Step 1

Tie the dill, reserving a few sprigs for garnish if desired, and bay leaf together with kitchen twine.

Step 2

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 1/4 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Step 3

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.

Nutrición

• Calorías: 325
• Grasa Total: 9 g
• Grasa Saturada: 0.9 g
• Sodio: 310 mg
• Carbohidratos Totales: 53 g
• Fibra Dietética: 16 g
• Azúcares Totales: 4 g
• Proteína: 24 g