Happy St. Patrick's Day, everyone. Even if you're not going to make anything specifically Irish, a green soup still seems appropriate, no? This is based on a recipe originally found in the December 2006 issue of Bon Appetit, which spikes an ordinary split pea soup with green peas to boost its color and dill to brighten its flavor. The result was delicious, but its consistency was a lot thinner than what I had expected from a split pea soup. So I set to work, and after some tinkering, this is my take on it.
Makes 4 servings. Modified from Bon Appetit, December 2006.
I tested this recipe with both the basic and preferred/optional ingredients. The basic ingredients will work, but the preferred ones will give you much more flavor.
5 oz (1 cup)
Frozen petite peas (also sold as baby sweet peas)
7 oz (1 cup)
Green split peas
4 oz (about 1½ cup)
Leeks (from one large or two small leeks, white and light green parts only)
1 oz (5 tbsp chopped)
Fresh dill leaves (from about 8–10 stalks), or
1 package baby dill
Vegetable oil, or extra virgin olive oil (preferred)
2 lb 1½ oz (4 cups)
Water, or vegetable stock (preferred)
1 piece, about 4"–6" long
Dried kombu (optional)
Table salt (if using water; use less with stock)