What would a soup series be without a split pea recipe? Marcia offered this one
Split Pea and Green Pea Soup with Fresh Dill
Yield: Makes 4-6 first-course servings
Ingredients
3 Tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), chopped (about 1 and 1/2 cups)
1 bay leaf
1 cup green split peas, rinsed
5&1/2 cups vegetable broth, divided (can use chicken broth, too, or a ham bone for seasoning).
1 cup frozen petite green peas, thawed
4 Tablespoons chopped fresh dill, divided
Salt
Pepper
Shredded Parmesan for garnish
Preparation
Heat oil in heavy large pot over medium high heat. Add leak and bay leaf. Saute until leek wilts, about three minutes. Add split peas and stir to coat. Add 5 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf and remaining 1/2 cup broth to blender. Add petite peas and 3 Tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 Tablespoon dill and shredded Parmesan for garnish.
(If you like the idea of whole green peas in your soup, then only puree half of the petite green peas, add the other half to the soup).

I found it to be light and easy to eat–a perfect starter, not a meal in itself. The soup is a lot thinner than a typical split pea soup.
Fresh dill is a real rarity in my kitchen and I think this recipe will motivate me to use it more often. I enjoyed this soup very much and it was quick and easy!
February! I’ve made the big commitment to blog EVERY DAY this month along with a whole bunch of Slow Travel bloggers. Some days I’m sure it will be short but I’m looking forward to seeing if I’m up to the challenge.