Split Pea Soup with Fresh Peas and Potatoes
This soup is nutrient dense and almost a complete meal. Serve with warm cornbread or a slice of Bakehouse bread.
2 teaspoons extra virgin olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 Klamath potatoes, cubed
1 teaspoon cumin
Black pepper, 1-2 turns of grinder
1 cup green split peas
4 cups water or vegetable stock
1 large bay leaf
1/2 cup shelled English peas
1 teaspoon sea salt
1 tablespoon fresh dill or 1 teaspoon dried
Heat oil in a soup pot. Add onions and saute until they begin to soften. Add celery, carrot, potatoes, cumin and pepper. Saute 5-7 more minutes. Add split peas, water or stock and bay leaf. Bring soup to a boil, lower heat, and simmer for 1 1/2 hours. Add fresh peas, salt and fresh dill; stir. Continue cooking a few minutes until peas are tender. Soup is ready to serve. Makes 4 servings.